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FROM LOCAL FARMS

Aberdeen Angus Fillet Steak

Aberdeen Angus fillet steak has the perfect blend of tenderness, flavour, and nutritional value.

The meticulous care in rearing Aberdeen Angus cattle and the attention to quality in North Yorkshire ensure that every bite of fillet steak is a testament to the region’s rich agricultural heritage.

£14.95

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Aberdeen Angus fillet steak, also known as tenderloin, is one of the most luxurious and tender cuts of beef available. Sourced from the esteemed Aberdeen Angus cattle, this steak exemplifies the premium quality and exceptional taste that North Yorkshire’s farming traditions are known for.

The Cut

The fillet steak is cut from the smaller end of the tenderloin, a muscle that runs along the spine of the cow. This muscle does very little work, which results in an incredibly tender and lean piece of meat. Its fine texture and delicate flavour make it a prized cut, often reserved for special occasions and gourmet meals.

Quality and Taste

Aberdeen Angus cattle are renowned for their marbling and superior meat quality. The fillet steak, while leaner than other cuts, still benefits from the breed’s genetics, offering a subtle marbling that enhances its flavour without compromising its tender texture. The cattle’s natural grazing on North Yorkshire’s lush pastures imparts a distinct, rich taste that is both mild and exquisite.

Cooking Tips

The delicate nature of Aberdeen Angus fillet steak means it should be cooked with care to preserve its tenderness and flavour:

  • Pan-Seared: One of the most popular methods, pan-searing allows for a beautiful crust to form while keeping the inside tender. Cook the steak in a hot skillet with a bit of oil and butter, and finish with aromatics like garlic and thyme.
  • Grilling: Grilling over high heat can add a delightful char while maintaining the fillet’s juicy interior. For the best results, cook to rare or medium-rare.
  • Oven-Roasted: Searing the steak on the stovetop before finishing it in the oven ensures an even cook. This method is perfect for thicker cuts.
  • Sous Vide: Cooking sous vide allows for precise temperature control, ensuring the steak remains perfectly tender. Finish with a quick sear to add a crust.

Meat the Breed

Aberdeen Angus cattle, often simply known as Angus, are a prominent breed in North Yorkshire, valued for their exceptional meat quality. Originating from Scotland, these cattle have become a staple in many North Yorkshire farms, contributing significantly to the region’s reputation for premium beef.

History and Characteristics

The Aberdeen Angus breed traces its roots back to the early 19th century in the counties of Aberdeenshire and Angus in Scotland. They are known for their distinctive black (and occasionally red) coats, polled heads (naturally hornless), and robust build. These characteristics make them well-suited to the varied terrain and weather conditions of North Yorkshire.

Adaptability to North Yorkshire

North Yorkshire’s diverse landscapes, from the rolling hills of the Yorkshire Dales to the rugged moorlands, provide an excellent environment for rearing Aberdeen Angus cattle. The breed’s hardiness and ability to thrive on natural pastures align perfectly with the traditional farming practices of the region. Many farms in North Yorkshire emphasize sustainable and ethical farming methods, allowing Angus cattle to graze freely, which in turn enhances the quality of the meat.

Meat Quality

Aberdeen Angus beef is renowned for its marbling, tenderness, and rich taste. The meat is finely textured, leading to a juicy and flavour-rich experience that is highly sought after by chefs and consumers alike. This superior quality is attributed to the cattle’s genetics and the natural grazing they enjoy in North Yorkshire.

Farming Practices

In North Yorkshire, farmers pay meticulous attention to the welfare of their Aberdeen Angus cattle. Emphasis is placed on maintaining high standards of animal health and well-being, with practices such as rotational grazing, natural feeding regimes, and regular health checks. This commitment ensures that the cattle lead healthy lives and produce top-quality meat.

Economic and Cultural Impact

Aberdeen Angus cattle play a significant role in the local economy of North Yorkshire. The breed supports many small to medium-sized farms, contributing to rural employment and the preservation of traditional farming techniques. Additionally, Angus beef has become a key element in the region’s gastronomic identity, attracting food enthusiasts and supporting local businesses.

Nutritional Benefits

Aberdeen Angus beef is not only prized for its taste but also for its nutritional benefits. It is a rich source of high-quality protein, essential vitamins such as B12 and B6, and minerals like zinc and iron. These nutrients are crucial for maintaining muscle health, supporting the immune system, and promoting overall well-being.

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Aberdeen Angus fillet steak, also known as tenderloin, is one of the most luxurious and tender cuts of beef available. Sourced from the esteemed Aberdeen Angus cattle, this steak exemplifies the premium quality and exceptional taste that North Yorkshire’s farming traditions are known for.

The Cut

The fillet steak is cut from the smaller end of the tenderloin, a muscle that runs along the spine of the cow. This muscle does very little work, which results in an incredibly tender and lean piece of meat. Its fine texture and delicate flavour make it a prized cut, often reserved for special occasions and gourmet meals.

Quality and Taste

Aberdeen Angus cattle are renowned for their marbling and superior meat quality. The fillet steak, while leaner than other cuts, still benefits from the breed’s genetics, offering a subtle marbling that enhances its flavour without compromising its tender texture. The cattle’s natural grazing on North Yorkshire’s lush pastures imparts a distinct, rich taste that is both mild and exquisite.

Cooking Tips

The delicate nature of Aberdeen Angus fillet steak means it should be cooked with care to preserve its tenderness and flavour:

  • Pan-Seared: One of the most popular methods, pan-searing allows for a beautiful crust to form while keeping the inside tender. Cook the steak in a hot skillet with a bit of oil and butter, and finish with aromatics like garlic and thyme.
  • Grilling: Grilling over high heat can add a delightful char while maintaining the fillet’s juicy interior. For the best results, cook to rare or medium-rare.
  • Oven-Roasted: Searing the steak on the stovetop before finishing it in the oven ensures an even cook. This method is perfect for thicker cuts.
  • Sous Vide: Cooking sous vide allows for precise temperature control, ensuring the steak remains perfectly tender. Finish with a quick sear to add a crust.

Meat the Breed

Aberdeen Angus cattle, often simply known as Angus, are a prominent breed in North Yorkshire, valued for their exceptional meat quality. Originating from Scotland, these cattle have become a staple in many North Yorkshire farms, contributing significantly to the region’s reputation for premium beef.

History and Characteristics

The Aberdeen Angus breed traces its roots back to the early 19th century in the counties of Aberdeenshire and Angus in Scotland. They are known for their distinctive black (and occasionally red) coats, polled heads (naturally hornless), and robust build. These characteristics make them well-suited to the varied terrain and weather conditions of North Yorkshire.

Adaptability to North Yorkshire

North Yorkshire’s diverse landscapes, from the rolling hills of the Yorkshire Dales to the rugged moorlands, provide an excellent environment for rearing Aberdeen Angus cattle. The breed’s hardiness and ability to thrive on natural pastures align perfectly with the traditional farming practices of the region. Many farms in North Yorkshire emphasize sustainable and ethical farming methods, allowing Angus cattle to graze freely, which in turn enhances the quality of the meat.

Meat Quality

Aberdeen Angus beef is renowned for its marbling, tenderness, and rich taste. The meat is finely textured, leading to a juicy and flavour-rich experience that is highly sought after by chefs and consumers alike. This superior quality is attributed to the cattle’s genetics and the natural grazing they enjoy in North Yorkshire.

Farming Practices

In North Yorkshire, farmers pay meticulous attention to the welfare of their Aberdeen Angus cattle. Emphasis is placed on maintaining high standards of animal health and well-being, with practices such as rotational grazing, natural feeding regimes, and regular health checks. This commitment ensures that the cattle lead healthy lives and produce top-quality meat.

Economic and Cultural Impact

Aberdeen Angus cattle play a significant role in the local economy of North Yorkshire. The breed supports many small to medium-sized farms, contributing to rural employment and the preservation of traditional farming techniques. Additionally, Angus beef has become a key element in the region’s gastronomic identity, attracting food enthusiasts and supporting local businesses.

Nutritional Benefits

Aberdeen Angus beef is not only prized for its taste but also for its nutritional benefits. It is a rich source of high-quality protein, essential vitamins such as B12 and B6, and minerals like zinc and iron. These nutrients are crucial for maintaining muscle health, supporting the immune system, and promoting overall well-being.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.