Format | One centre-cut fillet steak, 170g, vacuum-packed |
Origin | Brazil, Angus raised on the pastures of Rio Grande do Sul |
Preparation | Wet-aged 30 to 38 days, then vacuum-packed and blast-frozen |
Result | The tenderest cut on the animal, ready in about five minutes |
Delivery | Tracked delivery within 1–2 working days, in an insulated box with ice packs |