To make a Contre Fillet we take the eye of the sirloin which is then trimmed, boned, rolled and garnished with a thin covering of fat for basting.
This famous cut is wonderfully marbled and very easy to carve. Cook to taste as you would a roast.
4 weeks dry aged approx. 1kg
All of our beef is 100% grass-fed without exception. Most of our producers are PFLA certified and many of them are using Holistic Planned Grazing techniques to put more carbon into the ground than the farms release meaning a net loss for the atmosphere.
The farmers we select from keep rare breeds that are best suited to the land they are farming. These breeds are chosen for their hardiness meaning they can thrive on pasture and be outside in all but the very worst of weather.
All of our beef is slower grown to achieve a deeper richer flavour that is linked to the land and the variety of herbs, grasses and wildflowers that the animals eat. This really is the craft meat revolution.
