Description
Our fillet is hand-selected from carcasses hung for three days, then aged 21–40 days. Cut to your preferred size at the counter. Grass or grain-fed; on or off the bone.
Aged Fillet / Tenderloin
R329.00
The leanest, most tender cut — grilled, pan-fried or roasted. Aged 21–40 days.
40 in stock
Reviews
There are no reviews yet.