We are national suppliers of Fillet steak

As a wholesale meat supplier, we offer a fantastic range of tender fillet steaks for you to choose from, so we will be able to provide the perfect cut for your menu.

What are qualities of Fillet Steak?

Sold boneless, the fillet is the most tender cut of beef and is also arguably the most desirable. As a result, a great fillet commands a high price, making it a fantastic steak to include on any menu.

Fillet is very tender as it is the least exercised muscle on the animal. It is also a lean meat with a fine-grained texture and is usually cut thick, as it is quite small and compact in comparison to other steak cuts. This makes it perfect for chefs wishing to create simple, yet elegant dishes which melt in your mouth.

At Campbell Brothers, we pride ourselves on our steak and since fillet is one of the most coveted cuts of steak, we take exceptional care in our sourcing and ensuring the traceability of our meat. If you are looking for a quality steak to include on your menu from a quality meat provider, then look no further.

How are Fillet Steaks prepared?

We take great pride in our steaks, especially when it comes to fillet steak. We understand that fillet is considered one of the most premium cuts of steak, which is why they are hand-prepared by our skilled butchers in our state-of-the-art butchering facilities.

All our beef is fully traceable and red-tractor assured, meaning you can rest assured that the fillet steak you will be ordering is of the finest and consistent quality. Our meats are also locally sourced so you can feel proud in supporting British farmers.

As meat experts, we understand the secrets to butchering, trimming and preparing high-quality fillet steaks. If you would like a steak cut or trimmed to a certain specification, we can help – our team of specialist butchers are on hand to aid you with your requirements.

Looking for inspiration?

Fillet steaks will become firmer as they cook, so are best cooked to a lower degree such as rare to medium. Due to its thickness, it is great seared to form a caramelised crust on both sides.

Explore our other high quality steaks:

We have a wide selection of delectable prime steak cuts, ranging from premium cuts that are better known and in demand to lesser-known cuts that can be used in inventive ways to produce the best dish using a more affordable cut.

The fibrous one…

Bavette (Flank) steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The lean one…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The juicy one…

Succulent, tasty and moist, a forerib (Prime Rib) steak is a delicious meaty steak and is even perfect for a Sunday roast.

The bold one...

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The gaucho's favourite one...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

The 'best of both' one…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The show stopping one…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The steak lover's one...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The decadent one...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The braising one...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The double-sided one...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The flat iron one...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

Have a question?

Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.

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