Non-stunned Halal
Mature grass-fed UK sheep
Temperature-controlled Woolcool packaging
Halal Mutton Neck Fillet is the boneless eye of the neck, cut into steaks, dice and chunks rather than sold as a whole joint. Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, and the meat is Certified Halal, sold in packs from 500g to 4kg for quick pan-frying or slow braises.
Is this the whole neck or a boneless fillet?
This fillet is the boneless eye lifted from the neck, not the whole bone-in joint — never sold as one uncut piece, only ready-cut into steaks, dice or chunks, in 500g to 4kg packs.
What cutting styles and pack sizes are available?
- Steaks: 150-180g
- Diced: 10-15g, 25-30g or 50-60g
- Chunks: 160-180g
Every cut comes Fat-On or Fat-Off, in 500g, 1kg, 2kg or 4kg packs.
How should you cook mutton neck fillet?
Steaks sear fast in a hot pan, while diced or chunked cuts suit a long, slow braise — good for a paya-style curry simmered until the connective tissue softens. Use smaller dice for a quicker curry, larger chunks for a Sunday braise.
Butcher's tip: slice across the grain for a tender result.
Frequently Asked Questions
Which direction should you slice mutton neck fillet?
Cut steaks and dice across the grain, not along it — the neck's fibres run fairly uniformly, so finding the grain first pays off, whether you're searing a steak or dicing for curry.
Packs run from 500g up to 4kg, so you can choose a size to match the meal — a smaller pack for a couple of servings of steaks or dice, up to the 4kg option for batch-cooking a curry or stocking the freezer.
Defrost for around 12 hours in the fridge before cooking.
Once thawed, keep it chilled and use it promptly rather than refreezing.
Diced mutton neck is a classic base for a paya-style curry, traditionally slow-simmered with warming spices until meltingly tender.
The steaks suit a simple mixed grill alongside other cuts, while the larger chunks work well in a slow-cooked mutton curry or a biryani-style dum preparation.
Pan-seared steaks: sear the 150-180g steaks hard and fast in a hot pan, then rest before slicing across the grain.
Slow neck curry: brown the 25-30g or 50-60g dice, then simmer low and slow for a paya-style curry until the connective tissue softens.
Grilled skewers: thread the 160-180g chunks onto skewers with a marinade of your choice and grill over direct heat.
Which way should I cut mutton neck fillet?
Always slice across the grain, not along it, whether you're cutting steaks or dicing for a curry — the neck's fibres run in a fairly consistent direction, so it's easy to spot once you look for it.
What happens if I slice with the grain by mistake?
Cutting along the fibres leaves long strands that stay chewy no matter how you cook them, so it's worth turning the piece and checking the grain direction before you commit to a cut.
Does the direction matter for both steaks and dice?
Yes — steaks cut across the grain sear and slice more easily, and small dice cut the same way break down more evenly in a slow braise or paya-style curry.
How can I tell I've found the right grain?
Look for the parallel lines running through the fillet; your knife should cut directly across them, not parallel to them, for both the Fat-On and Fat-Off options.