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We cut our Fillet steaks bone-out for succulence, or bone-in for something a little different.
A signature Turner & George cut for roasting
From ex-dairy cattle, with a huge flavour and succulence
All the tenderness of the fillet and flavour of the bone
The head of the fillet, a perfect roast for two
The most tender cut on the carcass, lean and soft
Fillet from the 'old cow' soft, and packing a real flavour.
Whole fillet, trimmed by our butchers and ready to roast
Centre-cut of the fillet, perfect for Beef Wellington
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