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Fillet Dicing Steak

The fillet tail is  a small 160g unique steak, cut from the end of the filet or tenderloin. They come in an assortment of shapes, often round and cone shape but sometimes flat. They are an ideal cheaper protein source that share the same lean nutritional qualities as fillet, at a fraction of the price.

Ideal for battering flat and as a breakfast, or dicing and cutting into strips for stirfry's and fajitas.

Fillet Dicing Steak

  • "Simply the end cut of a filet or tenderloin. That is tapered end results in a smaller 4oz steak. They can be tougher than other parts of fillet.

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