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Fillet of Pedigree Beef


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Buttery-soft prime cut of local pedigree beef. 

The most tender of all joints, the juicy fillet showcases the quality of beautifully reared local pedigree Aberdeen Angus. Cut from the centre of the cow’s sirloin, this very lean cut is best served beautifully medium rare. 

Dry aged and fully matured for a minimum 28 days.

Supporting passionate family-run farms in the Chilterns, Egg House Charcuterie sources slow-growing, traditionally reared, local grass-fed beef.

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