DELIVERY IS FREE ON ORDERS OVER £50
Choose your delivery date at the checkout.

FRESH, NOT FROZEN

DELIVERY FREE OVER £50

PICK DELIVERY DATE AT CHECKOUT

FROM LOCAL FARMS

Aberdeen Angus Fillet Tail

Aberdeen Angus fillet tail offers a combination of tenderness and flavour that is hard to beat.

Its versatility in cooking methods makes it a favourite among those who appreciate fine beef. Sourced from the well-regarded Aberdeen Angus cattle of North Yorkshire. Whether stir-fried, seared, or grilled, the fillet tail provides a delightful dining experience that showcases the best of what North Yorkshire has to offer.

£9.50

In stock

Approximate Weight: 190g

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

The Aberdeen Angus fillet tail, also known as the tenderloin tail, is a lesser-known but highly valued cut of beef. Sourced from the Aberdeen Angus cattle, this part of the tenderloin offers a unique blend of tenderness and flavour, making it a favourite among chefs and beef connoisseurs.

The Cut

The fillet tail is the tapered end of the tenderloin, located closer to the rib section of the cow. It is a thinner, narrower piece compared to the centre-cut fillet steak but shares the same prized qualities of tenderness and leanness. Despite its smaller size, the fillet tail is rich in flavour and offers a melt-in-the-mouth texture.

Quality and Taste

Aberdeen Angus cattle are renowned for their high-quality meat, characterised by fine marbling and robust flavour. The fillet tail benefits from the same careful rearing practices that enhance the taste and texture of other cuts. Grazing on the natural pastures of North Yorkshire, these cattle produce meat that is not only tender but also imbued with a distinct, rich taste.

Cooking Tips

The fillet tail, due to its size and tenderness, lends itself to a variety of cooking methods:

  • Stir-Frying: The fillet tail’s thinness makes it ideal for quick, high-heat cooking. Slice it into strips and stir-fry with vegetables and a savoury sauce for a fast, delicious meal.
  • Pan-Seared: Searing the fillet tail in a hot pan with a bit of oil and butter creates a lovely crust while keeping the interior tender. This method is perfect for smaller portions.
  • Grilling: Although less common, grilling can be an excellent method for cooking fillet tails. Be sure to use high heat and keep a close eye to avoid overcooking.
  • Braising: For a different approach, slow-cooking the fillet tail in a rich broth can enhance its flavour and make it even more tender.

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

The Aberdeen Angus fillet tail, also known as the tenderloin tail, is a lesser-known but highly valued cut of beef. Sourced from the Aberdeen Angus cattle, this part of the tenderloin offers a unique blend of tenderness and flavour, making it a favourite among chefs and beef connoisseurs.

The Cut

The fillet tail is the tapered end of the tenderloin, located closer to the rib section of the cow. It is a thinner, narrower piece compared to the centre-cut fillet steak but shares the same prized qualities of tenderness and leanness. Despite its smaller size, the fillet tail is rich in flavour and offers a melt-in-the-mouth texture.

Quality and Taste

Aberdeen Angus cattle are renowned for their high-quality meat, characterised by fine marbling and robust flavour. The fillet tail benefits from the same careful rearing practices that enhance the taste and texture of other cuts. Grazing on the natural pastures of North Yorkshire, these cattle produce meat that is not only tender but also imbued with a distinct, rich taste.

Cooking Tips

The fillet tail, due to its size and tenderness, lends itself to a variety of cooking methods:

  • Stir-Frying: The fillet tail’s thinness makes it ideal for quick, high-heat cooking. Slice it into strips and stir-fry with vegetables and a savoury sauce for a fast, delicious meal.
  • Pan-Seared: Searing the fillet tail in a hot pan with a bit of oil and butter creates a lovely crust while keeping the interior tender. This method is perfect for smaller portions.
  • Grilling: Although less common, grilling can be an excellent method for cooking fillet tails. Be sure to use high heat and keep a close eye to avoid overcooking.
  • Braising: For a different approach, slow-cooking the fillet tail in a rich broth can enhance its flavour and make it even more tender.

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.