Sourced directly from farms in Southern Scotland, our award winning butcher Billy Glendinning hangs the beef for at least 21 days then expertly prepares it for you. These mini rump steaks are perfect for kids or light eaters. Click on image for nutritional data"Fillet is 'therefore' supremely tender, especially from a well-hung carcass, and consequently much prized by chefs," says Hugh Fearnley-Whittingstall in his recent book, 'Meat'. You'll find these Aberdeen Angus steaks from the farms of the upper Clyde valley are just so tender. Fillet steaks, well trimmed after being hung for a minimum of 21 days. You'll receive 2 x 170g mouth-watering steaks per pack.