Beef Fillet Tail
Without doubt the most cost-effective way to enjoy the most tender beef cut available, this is the tapered end of the fillet and is perfect for stir-frying, turning into beef Stroganoff or butterflying to flash fry as a sumptuous fillet steak.
Not to be missed! Typically 150 to 250g
Tradition is central to the Suffolk Food Hall butchery team. We have our very own herd of Red Poll cows how run with either a pedigree Red Poll bull or an Aberdeen Angus bull and are often grazing on the front paddocks that are nurtured to a level of quality rather than for a set time. Occasionally it’s not possible for the farm to keep up with demand so we look to friends and other local farmers of the traditional breeds, Lincoln Red, Aberdeen Angus, and Longhorn for support.
Our beef is tender, hanged for at least 28 days to ensure the mature flavour it deserves and boasts beautiful fat content, the root of the flavour, with marbling throughout.