Where is fillet cut from?
Some believe the most prized part of a beef carcass. Cut from the hindquarter, the fillet has done the least work of the entire carcass. The fillet is supremely tender, with a fine-grained texture. Whilst it has less flavour than other cuts, its delicate melt in the mouth texture is the reason it has such a coveted reputation. Made up of three key cuts the Chateaubriand, Mignon and Tail.