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200g (7.0oz) of 100% grass-fed "vintage" filet tenderloin steak from Australia. Sourced from European and British breeds of cows who are happily raised and further matured on open pastures longer than typical farm cows. This ethical approach, although it takes more time and resources, is what gives the meat superb marbling along with the typical and rich grass-fed flavor. The tenderloin is the most tender part of all beef cuts - choose the filet cuts for incredible tenderness. For cooking use salt-free butter, only season with freshly ground pepper and sea salt, and cook slowly to medium-rare.
You may have heard of aged beef, but what is vintage beef? Vintage beef is the take on Spanish Galician beef. Basically beef from older cows. The cows are given the freedom to further mature on free-range pasture until they are at least 60 months of age - this is almost twice that of regular cattle! Grass-fed cows aren't usually known for their marbling, but since these cows are older they've developed luxurious marbling alongside their distinctive beef flavor. The meat is darker in color and the fat has a slight yellow tint that comes from the beta-carotene found in grass. Never have the cows been treated with antibiotics or growth hormones.
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 24h
In ice-water: 2 hours
|Cooking Method||Grill, Cast-Iron Skillet, Fry-Pan|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon|
|Country of Origin||Australia|
|Packaging||Individually vacuum packed|
|Feeding||100% Grass-Fed, GMO free|
|Traceability||100% fully traceable from farm to fork.|
|Chemical Pesticides on Pasture Land||Never|
|Brand||The Vintage Beef Company|
|Importer||Horizon Farms, Inc.|
Defrost slowly overnight in the refrigerator, if possible. Open up the pack and let it breathe for around 15 minutes and allow it to come to room temperature. The color will change to a nice bright red.
Shortly before cooking, start seasoning with sea salt and freshly ground pepper. We like to add a bit of fresh or dried thyme to our steaks.
100% grass-fed beef and grass-finished beef is leaner than grass-fed and grain-finished beef. Lean beef needs to be cooked very slowly and turned often. Do not let the steaks run dry and always use plenty of olive oil or salt-free butter to cook the steak.
Cook slowly and pay close attention. We do not recommend more than medium-rare (50 degrees Celsius / 120 degrees Fahrenheit). Turn the steak frequently and grill on all sides.
Add some mushrooms, asparagus, or any vegetables of liking to the fry-pan and let them cook in the steak juices. Let the flavors flow in.
Once the steak's internal temperature has reached 50°C or 120°F - turn off the heat and move the steak to a cutting board. The steak will continue to cook on residue heat. Let it rest for at least 5 minutes.
Use a large sharp knife and slice the filet steak into equal beautiful slices.
Enjoy while it's warm!