Dry aged beef fillet butt


This exceptional cut is perfect for foodies and chefs alike.

Minimum weight 1.2kg

100% Manx, local, and dry aged to accentuate the flavour and tenderness of this delicious cut of beef.

Out of stock

Categories: ,


The fillet butt is the thickest end of the tenderloin fillet, and is incredibly tender. As the fillet butt comes from a muscle that is not excessively used it doesn’t rely on moist heat to cook it to bring out its tenderness (like a slow cook or casserole). Instead, the fillet butt can be cooked on dry heat, like your cook top or grill, and safely cooked to a lower internal temperature for medium rare perfection.

About Our Cows

The Ballakelly cow is a blend of Charolais, Limousin and Aberdeen Angus which help maintain medium-sized cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide suited for the Manx climate. Recently we have been selling Manx Wagyu which is a cross of local dairy cows with Wagyu insemination. Our cattle run in groups of around 30 – meaning optimal ‘mob’ grazing potential during spring and summer, and are indoors during winter feeding on home-grown silage and cereals blended with peas for additional protein. Growing the grains and peas we feed our animals means we don’t have to import food, which significantly offsets the methane emissions of the Ballakelly herd. Our animals develop proper structure, size and fat content that results in beautiful marbling, tenderness and fulsome flavour. We dry age some of our beef which significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time: four weeks, generally – but we think it’s worth it.