Daylesford Organic 2 Aged British Fillet Steaks
Rating, 4.0 out of 5 from 18 reviews.Life 5d+Product life guaranteed for 5 days excluding delivery day.
300g £120.00 per kilo
£36.00
Product attributes
Suitable for freezing
Organic
Shop all DAYLESFORD ORGANIC
Product Information
ORGANIC & GRASS FED
On our farms in the Cotswolds and Staffordshire, and like the community of British beef farmers we sometimes partner with, we choose to raise our herds organically. We believe traditional, low-impact, high-welfare organic farming produces the finest meat and benefits the animals and the land. Organic herds mature slowly, in harmony with their true nature, nourishing the soil they roam on - which keeps the British countryside diverse and thriving.
DRY-AGED
We built our own abattoir on the farm to ensure the highest animal welfare and reduce food miles. It's there where our butchers work patiently to dry-age the steaks in our Himalayan salt chamber. The salt draws out the moisture and the ageing creates an intense umami flavour. The 35 days we hang our meat for is the perfect length for a tender steak with an exceptional taste.
OUR FARM'S RARE & NATIVE BREEDS
Rare and native breeds are naturally suited to traditional farming methods and an outdoor life. We raise five breeds on our pastures and are proud to be part of Britain's living heritage:
GLOUCESTER A rare, native breed that produces both meat and milk with an incredible depth of flavour. Gloucester cattle have been bred since the 14th century and were recently in danger of extinction. In 2006 we rescued a small herd and brought them to our Cotswolds farm, where they thrive.
ABERDEEN ANGUS This world-renowned breed is known for its rich marbling and exceptional flavour. Originating from Scottish cattle in the 1800s, we have been breeding Aberdeen Angus at Daylesford for over 30 years.
SOUTH DEVON This breed produces tender, well-marbled beef. The largest native breed in Britain today, bred since the 1700s in the West Country.
HEREFORD Consistently tender and bred since the 1700s in Herefordshire, neighbouring our Cotswolds farm.
RUBY RED This versatile breed also known as 'Red Poll' is noted for exceptional tenderness, good marbling and well-developed flavour. Bred in England since the latter half of the 19th century for both milk and meat.
On our farms in the Cotswolds and Staffordshire, and like the community of British beef farmers we sometimes partner with, we choose to raise our herds organically. We believe traditional, low-impact, high-welfare organic farming produces the finest meat and benefits the animals and the land. Organic herds mature slowly, in harmony with their true nature, nourishing the soil they roam on - which keeps the British countryside diverse and thriving.
DRY-AGED
We built our own abattoir on the farm to ensure the highest animal welfare and reduce food miles. It's there where our butchers work patiently to dry-age the steaks in our Himalayan salt chamber. The salt draws out the moisture and the ageing creates an intense umami flavour. The 35 days we hang our meat for is the perfect length for a tender steak with an exceptional taste.
OUR FARM'S RARE & NATIVE BREEDS
Rare and native breeds are naturally suited to traditional farming methods and an outdoor life. We raise five breeds on our pastures and are proud to be part of Britain's living heritage:
GLOUCESTER A rare, native breed that produces both meat and milk with an incredible depth of flavour. Gloucester cattle have been bred since the 14th century and were recently in danger of extinction. In 2006 we rescued a small herd and brought them to our Cotswolds farm, where they thrive.
ABERDEEN ANGUS This world-renowned breed is known for its rich marbling and exceptional flavour. Originating from Scottish cattle in the 1800s, we have been breeding Aberdeen Angus at Daylesford for over 30 years.
SOUTH DEVON This breed produces tender, well-marbled beef. The largest native breed in Britain today, bred since the 1700s in the West Country.
HEREFORD Consistently tender and bred since the 1700s in Herefordshire, neighbouring our Cotswolds farm.
RUBY RED This versatile breed also known as 'Red Poll' is noted for exceptional tenderness, good marbling and well-developed flavour. Bred in England since the latter half of the 19th century for both milk and meat.
Country of origin
UK
Nutritional data
| Per 100g: | |
| Energy Kj | 648 |
| Energy Kcal | 155 |
| Fat g | 7.9 |
| (of which saturates) g | 3.8 |
| Carbohydrates g | 0 |
| (of which sugars) g | 0 |
| Fibre g | 0 |
| Protein g | 20.9 |
| Salt g | 0.1 |
Storage
Keep refrigerated 0-5°C. Use on day of opening. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted.
Preparation and Usage
HOW TO COOK THE PERFECT STEAK
1. Wash hands, knives and surfaces thoroughly before and after preparing raw meat. Remove from the fridge an hour before cooking, to bring to room temperature.
2. Heat a griddle pan or heavy based frying pan over a high heat until smoking hot, and add a drizzle of oil or beef dripping if you're using a frying pan.
3. Season generously with salt and pepper just before cooking.
4. Turn the steak regularly building a deep brown roasted colour on all sides, and use the cooking times below as your guide:
FILLET
Rare: 6 mins | Medium: 7 mins
5. Once cooked to your liking, leave the steak to rest on a warm plate for 5 minutes, which allows the meat to relax and ensures maximum succulence.
Steak will naturally vary slightly in thickness, so these cooking instructions are a guide. For thicker steaks, additional cooking time may be required.
1. Wash hands, knives and surfaces thoroughly before and after preparing raw meat. Remove from the fridge an hour before cooking, to bring to room temperature.
2. Heat a griddle pan or heavy based frying pan over a high heat until smoking hot, and add a drizzle of oil or beef dripping if you're using a frying pan.
3. Season generously with salt and pepper just before cooking.
4. Turn the steak regularly building a deep brown roasted colour on all sides, and use the cooking times below as your guide:
FILLET
Rare: 6 mins | Medium: 7 mins
5. Once cooked to your liking, leave the steak to rest on a warm plate for 5 minutes, which allows the meat to relax and ensures maximum succulence.
Steak will naturally vary slightly in thickness, so these cooking instructions are a guide. For thicker steaks, additional cooking time may be required.
Package type
Card Box
Recycling information
Yes
Other Information
This box contains 2 fillet steaks.
Ingredients
Organic British Beef (100%).
Brand
DAYLESFORD ORGANIC
Manufacturer
Daylesford near Kingham, Gloucestershire, GL56 OYG
Country of Packing
UK
Return to Address
Daylesford near Kingham, Gloucestershire, GL56 OYG
Customer reviews
Overall ratings
Average 4.0 out of 5, based on 18 reviews.Breakdown of ratings
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