Trenchmore Farm Wagyu x Sussex Fillet Steak

The most tender and prized cut on a beef carcass. Also known as tenderloin or filet mignon, this cut is popular for it’s melt-in-your-mouth texture. Due to its location, the fillet muscle does very little work resulting in a fine-grained texture and exceptional tenderness.

Ideally cooked over high heat to create an outside crust whilst leaving the inside rare to medium rare.

We source our beef from Trenchmore Farm in Sussex, where Andrew, his daughter, Rachel & their expert cattlemen Neville & Gareth rear their cattle regeneratively. Slow grown like our Tamworths, the cattle spend their summers grazing the fields and their winters in an award winning, purpose-built Roundhouse Barn.

The cattle’s finishing ration is based on grass & herbal ley silage. It also includes brewer’s grain from a local brewery, linseed cake (a by-product of linseed oil pressing) which boosts omega-3, molasses & trace minerals.

All this results in some of the best tasting beef around!