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you’ll typically get notes of ripe blue
as it separates a Fillet and a Sirloin with a T-shaped bone in the middle
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Pinotage typically produces deep red varietal wines with smoky
located in the midriff
Fillet rump you’ll typically get notes ofPRICE: R610 PER KG The Fillet is known as the blank canvas of the steakhouse. It is served best with a dressing or sauce. This cut is a clean piece of meat from the tenderloin area of the cow. It contains very little or no fat, and is incredibly tender. The fillet spans two primal cuts, and sits between the short loin and sirloin of the cow. AGEING: 14 days wet aged PREFERRED COOKING TEMPERATURE: Blue to medium COOK: Basted with FB BBQ Sauce or grill
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