Fillet-The Blockman Cuts
The fillet is a very tender steak muscle that comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavor as other steak cuts.
CUT & AGED IN HOUSE
We hand select and process all the beef we receive from Chalmer aging the meat in The Blockman way. This is a minimum of 28 days -45 days Wet aged Beef. Simply Delicious!
Chalmer Beef has the capacity to house 19 000 cattle on pasture. All young calves under 200kg go onto pasture and are pasture reared for 3 to 5 months before entering the feedlot.
The supply of cattle to feedlots is very seasonal in South Africa. This leads to shortages of beef during certain times of the year. By rearing young cattle on pasture we ensure a consistent supply of cattle to the feedlot and ultimately beef on your plate throughout the year.
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