Guide to Fillet - Introduction

Buy Fillet Steaks and Roasts



Home Storage Tips

Freezer Hints and Tips

Your steaks and roasts will last longer and stay in excellent condition if you keep them frozen at -18°C or below. For this reason, you should regularly check the temperature of your freezer and adjust your thermostat accordingly. Older freezers should be defrosted on a regular basis. It is also advisable to check the rubber seal on your freezer door at the same time. Most modern freezers have auto-defrost, and do not require regular defrosting.

  • Keep a list of everything in your freezer and the 'best before' date. That way you can ensure that you use everything while it is at its best. It will also help you plan when you need your next Donald Russell order.

  • Upright freezers should not be overloaded, as this can prevent them operating correctly.

  • Chest freezers, on the other hand, should be filled up, as this helps to keep the temperature down, so your freezer runs more efficiently.

  • Fridge freezers or freezer boxes are ideal for keeping a few smaller items and should not be used to store large items.

  • Remember to allow enough time to defrost your steaks or roasts prior to cooking. Do not re-freeze once defrosted.





High Standards

We pride ourselves on the quality of our butchery. Indeed, one of the founders of Donald Russell, John Stone was awarded an MBE for services to the industry after writing the standard text-book for butchers, which set the standards for butchery and is still widely used today.

Hand Trimmed

We believe you should be paying for prime meat, not for fat that needs cutting off before you can start cooking. A typical Donald Russell cut will be beautifully trimmed and free of silverskin and gristle, with all the surplus fat neatly pared away, leaving just what you need for perfect cooking results.
We cut many of our beef portions from the finer parts.

The majority of our Fillet Steaks are cut from the centre of the fillet which has the best flavour, shape and texture.

Our Fillet Roasts are matured and expertly hand-trimmed for the best eating quality time after time.



Colour & Marbling


Colour & Marbling

Donald Russell beef has a deep red colour, which is characteristic of well-aged beef.

(A bright red colour does not necessarily indicate the meat is either fresh or good quality, simply that it has not been given the time to fully mature).

Top quality beef is also richly marbled, with small creamy-white flecks and streaks of fat throughout the meat. This is essential for a fabulous flavour, as the fat melts during cooking to make the meat juicy and tasty.



Selecting & Maturing



We have very strict criteria regarding age and weight when we select our products. In addition, our buyers train for many years to learn how to select only the very best, with a good fat covering and general shape.

Because our customers are always at the forefront of our minds, we only pick the very best quality, and we never, ever compromise - on anything!

Traditional Maturing

All our beef is traditionally matured for up to 28 days (and sometimes even longer), for extra flavour and tenderness. It is dry matured on the bone in hygienic conditions where the temperature and humidity is strictly controlled. Storing the beef in this way is an expensive process and up to 8-10% is lost during the maturation.

However, the results are well worth it for the improved tenderness, better flavour and superior overall eating quality. In our opinion - it's out of this world!






Why does our beef taste so good?


We guarantee that all of our beef is sourced from cattle from within the United Kingdom.

Our company policy is to source from local suppliers wherever possible; however in our commitment and passion for quality we also source outside Scotland from some of the top beef producers within the United Kingdom.

Grass-fed, traditionally reared cattle

Our beef cattle are all procured from assured farms where the highest standards of animal husbandry are upheld. Our cattle graze freely for the majority of the year on naturally lush and mineral-rich grass. In the depths of winter the cattle are housed in dry conditions where they continue to be fed a natural diet. Hormones and recycled proteins are strictly prohibited and health records are kept for each and every animal.




Stefan Kolsch

Stefan Kölsch - Head Chef

"To get the absolute best out of this delicious cut, I would recommend cooking it rare or medium. The more you cook fillet, the firmer and dryer it will become. Follow my step by step video guide below to get the best out of your fillet steaks, whichever cut you choose, and if it's a Fillet Roast you're serving up, why not try our low temperature cooking method - the ideal way to get perfect results every time."

Mark Farquhar

Mark Farquhar - Head Butcher

"Because fillet is a "non-worked" muscle, it means that it is naturally the most tender of all cuts. But so that we can guarantee ours to be the best you've ever tasted, we still mature our fillet on the bone the traditional way."

When you buy any of our fillet cuts we can guarantee you are getting the most flavoursome and tender you have ever tasted. But to make sure you get the absolute best from your Fillet - whether it be Fillet Steaks or Fillet Roasts, we have put together some cooking hints and tips, and "How To" videos to guide you every step of the way, from delivery to plate.

Browse through the tabs above, or click on the links below, to find out just why our products are so good that we guarantee each and every one of them 100% - or your money back!

"How to" Videos and Recipe Guides

How to Cook the Perfect Steak
Stefan shows you the easy way to cook the perfect Steak.
Step-by-step instructions that mean you can't go wrong!
The Press Test
Want to know when your steak is ready BEFORE eating?
Stefan shows you how to guarantee you don't overcook.
Centre Cut Fillet Log - Low Temp Cooking
Melt in your mouth, tender and moist.
If you've never tried low temp cooking, now is the time!