Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Beef fillet, also called tenderloin, is the leanest, most tender muscle in the animal, doing almost no work beneath the loin. This Certified Halal fillet is cut and diced for fast, high-heat cooking: steaks, skewers, stir-fry strips, not slow braising.
What Is Beef Fillet?
The fillet is the psoas major, a single muscle with a fine grain and almost no fat. Supplied trimmed, boneless and skinless.
Cutting Styles & Pack Sizes
Cut to order, not sold whole, across these styles, in 500g-4kg packs:
- Steaks 225-250g or 450-500g
- Galbi min steak, 1cm thin
- Diced 10-15g, 25-30g or 50-60g
- Chunks 160-180g
- Strips 20-30g or 50-60g
How to Cook Beef Fillet
For BBQ skewers, thread the 25-30g or 50-60g dice and grill hot and fast until pink inside. Steaks want a screaming pan, 2 minutes a side for medium-rare.
Defrost for about 12 hours in the fridge before cooking.
Is Beef Fillet the Same as Sirloin?
No. Sirloin is a larger, firmer muscle from the loin. Fillet is the separate, most tender muscle underneath, with almost no fat or connective tissue.
This fillet is cut from 10-15g dice to 450-500g steaks, in 500g-4kg packs, not as a roasting joint.
This fillet is sold in 500g, 1kg, 2kg and 4kg packs. Choose the smaller packs for a few steaks, and the larger packs when dicing or portioning into skewers and strips for a bigger group.
Defrost in the fridge for about 12 hours before cooking.
Once thawed, cook it the same day and avoid refreezing raw meat that has already been defrosted.
Diced fillet suits BBQ skewers, including South Asian-style beef tikka skewers and Middle Eastern-style kebabs.
The thin Galbi Min Steak cut suits fast Korean-style grilling, and the strips work well in a quick stir-fry.
Pan-sear the 225-250g or 450-500g steaks in a hot pan for a couple of minutes a side, then rest before slicing.
Thread 25-30g or 50-60g dice onto skewers for BBQ, turning often over direct heat.
Flash-grill the 1cm Galbi Min Steak whole, or stir-fry the 20-30g strips with vegetables.
How much does a single portion weigh?
This fillet is cut into steaks of 225-250g for a standard single portion, or 450-500g for a larger, shareable steak.
How much should I order per person?
One 225-250g steak is a typical single serving; for diced skewers or strips, weigh out roughly the same amount per person before cooking.
Why does steak weight vary within a pack?
Fillet is a single narrow muscle, so steaks are cut to the stated weight ranges rather than one fixed size, and some tapering along the muscle means small variations are normal.
How do I know a portion is the right size?
Compare it against the stated ranges, 225-250g or 450-500g for steaks, or the gram weights given for diced and strip cuts, rather than judging by eye.
