Part of the Wey Valley Meadows SSSI
Chuck Fillet Steak
Whats in the Box?
Chuck Fillet Steak is often unheard of yet is incredibly versatile and can be prepared in various ways, from frying to grilling. It shares many of its properties with the Ribeye steak as they are found next to each other. It is perfect for quick weeknight dinners or weekend barbecues, allowing you to create delicious meals with ease. This cut can be seasoned with your favorite spices or marinades to enhance its natural flavor, making it a favorite among home cooks.
The Chuck Fillet Steak.
250g / 10.5oz per Steak - 2 steaks per pack
Chuck Fillet Steak is designed for quick cooking, making it perfect for busy lifestyles. We recommend frying it on medium-high heat for a few minutes on each side to achieve a beautiful sear while keeping to a medium-rare to blue finish to ensure the inside remains juicy and tender. Pair it with chunky chips, a fresh salad or roasted vegetables for a complete meal.
Whilst similar to a Ribeye in flavour, the Chuck fillet prefers a rarer finish to maintain a tender mouth-feel.
As with all our Steaks, the Chuck Fillet comes vacuum-packed in two's.
About our Beef & The Farm
About the Beef.
Red Ruby Devon Cattle, The future of Farming.
The choice to breed and raise Red Ruby Devon cattle was obvious to us, as the end product is highly regarded as some of the best Beef one can get, thanks to the natural tendancy to develop intramuscular fat deposits, which provide much of the tenderness and flavour wanted by the descerning meat eater, but unlike some of the other more common cattle breeds such as Aberdeen Angus or Hereford, the Devon cattle are able to be raised with mininal grain or concentrate feed, and are even renowned for getting "fat" too easily, which makes them an ideal fit for conservation grazing sites, which often have poor quailty grasses, sedges and wildflowers. Thanks to the varied diet of cattle from these sites the beef takes on a unique flavour profile thanks to the unique selection of herbage the cattle have access to.
This is combined with modern "seam butchery" style to ensure every part of the animal is showcased to its full potential. Seam Butchery by ensuring muscle groups are seperated into individual muscles, allows them to be selected by cooking style, which we feel provides us with a unique product that, thanks to its origin and the way in which its prepared, is of unsurpassed quailty.
About the Farm.
Here at Upper Unstead Farm, since 2016 there has been a suckler herd of Red Ruby Devon's, introduced to enhance the areas of the Wey Valley Meadows SSSI that we manage, which they do with ease. Since 1972, we have had numerous cattle on the farm, Originally to supply the family's butchers shops. Since 2016 we have made a slow return to the retail meat trade, but with a focus on providing the very best quality beef, whilst on a sustainable footing. With the farm having recently passed to the Third Generation within the family, we are focused on the future, both with regards to ensuring the sustainability of the farming and farm business, but also ensuring we strive to offer the best produce with innovative butchery backing up traditional breeds and ways of farming.
