Fillet steak is deservedly the most expensive of the steak cuts. It has the best flavour and will usually give the most tender result. Comes from the centre of the animal. Treat with care and make sure you rest it before eating.
Luke’s organic beef is farmed in the Chew Valley using traditional native breeds of North and South Devon cattle. Our meat is hung for 30 days and produces a well marbled beef with great depth of flavour.
Someone asked us recently why we think our beef tastes so good and we believe it’s because it’s all from our own herd so we can specify the breed, the feed, the husbandry, the age and condition at slaughter, the hanging and the butchery. We try our hardest to make sure that the meat our customers receive is the very best it can be.