Grass
Grass
Grass

Grass Fed Beef Fillet Steak

From £11.40

One of the most sought-after cuts of beef, famed for its delicate texture that melts like butter. 

We slow grow our grass-fed Red Ruby cattle to at least 31 months. All our beef is hung on the bone for at least four weeks, this results in sublime eating quality, real texture and depth of flavour. 

Beautifully fine-grained and with a well-rounded depth of flavour, we recommend you cook our Red Ruby Fillet rare and serve with a really good bottle of red wine. 

Each steak weighs approximately 200g.

Your meat will arrive frozen.

When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge or at room temperature.

For more information about how to store Pipers Farm click here

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

Notes from the kitchen

Bring to room temperature and dry all over with kitchen towel. Season lightly with sea salt and pepper.

Take a hot cast iron pan and without adding any place the steak in the centre of the pan and cook for three minutes on one side.

Turn over and cook for three and a half minutes on the other side, until the juices appear. Turn over and cook for a further two minutes. You could baste with herbs and butter for the last two minutes of cooking.

Cook for a total of eight and a half minutes, then rest uncovered for at least 10 minutes.