Buffalo Fillet Steak

Buffalo Fillet Steak

Winner in the Best Meat Category at the Scottish Food & Drink Excellence Awards 2016

Matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. The Buffalo fillet is very similar to beef and can be cooked in exactly the same way, with the fillet in particular it is difficult to tell the difference between Buffalo and quality beef.

The leanest of the steaks, trimmed of all its fat to provide a tender and succulent steak. These delicious premium steaks will be sure to impress your guests. They are mouth-watering either grilled, pan fried or on the bbq, a real delight!

*** HIGH PROTEIN PRODUCT *** 29.1g protein (per 100g) compared to beef equivalent 21g (per 100g)

 

£9.40

 

 

This is an excellent product. To my taste it’s way better than beef. I will definitely buy again !

The purchasing and delivery process was simple and efficient.

Many thanks. BobB

by Robert Bell [view]

For best results, ensure that your steak is at room temperature before it goes anywhere near a pan.

Rub it all over with good olive oil and season well with salt and pepper. 

(Contrary to popular belief, salt will not dehydrate the steak).  

How long you cook it for depends on how you like it cooked and the thickness of the steak. 

As a general rule of thumb, for an 8oz steak:

Blue - 1 minute each side

Rare - 1.5 minutes each side

Medium Rare - 2 minutes each side

Medium - 2.5 minutes each side

Medium Well - 3 minutes each side 

Well Done - About 4 to 5 minutes each side

Remember to let your steak rest for 5-10 minutes after it comes out of the pan. 

Resting the meat is crucially important.  When you cook a piece of meat the heat of the appliance pushes the juice out of the muscle towards the surface where some of it evaporates.  Resting allows the remaining juices to sink back into the meat and redistribute so you are left with a much more tender cut.

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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