Salt Moss Dry Aged on the Bone for at least 14 days
Relaxing in our Salt Moss Dry Aged Chamber, fillet has a slightly robust tenderness that breaks effortlessly in the mouth, followed by a mellow sweet nuttiness gained by maturing on the bone.
This whole fillet (Chain Off, Tipped and Tailed) is ideal for roasting, BBQ'ing or slicing into steaks of your own thickness!
