A whole dry-aged tenderloin, trimmed and ready. Roast it whole for a table of people, or cut it down yourself into filets and keep the tapered tail for stroganoff or stir-fry. Buying the whole cut is how you get filet at its best value, you are doing the butchery, which is most of what a portioned steak costs.

Why dry-aged costs more. Dry-aging is slower and more expensive than the usual process, which is why you almost never find it in a grocery store. The beef rests in a temperature and humidity controlled cooler, where moisture evaporates and the flavour concentrates, while enzymes naturally present in the meat break down muscle tissue and improve the texture. We lose weight and cooler weeks doing it. Our Signature line is dry-aged all the way through, not just the show cuts.

Our cattle are Hereford, Red and Black Angus and South Devon. English breeds the Shipley family has raised for 150 years, since W.E. Shipley brought the first registered Hereford stock into North Carolina. They live on open mountain pasture, never confined and never in a feedlot. They are never given growth hormones or steroids, and never fed antibiotics to promote growth. Their diet is grass and forage from our own pastures, supplemented with a custom blend developed with experts from the NC State College of Agriculture.

For a whole roast, bring it to room temperature, sear the outside, then finish in a moderate oven to medium-rare. Do not cook it fast and hot the way you would a single steak, the outside will be done long before the centre.

Ships from our farm to most of the East Coast in two business days or less, or collect free at the farm in Vilas, North Carolina.