Table & Kin Meat
We take great care in selecting our meat producers, with a strong commitment to ensuring the well-being of the animals. This commitment extends to everything from their nourishment to the freedom they have to roam. By forging meaningful connections with farmers, we gain a profound understanding of the complete journey 'from farm to fork.' The outcome? You get to relish top-quality, ethically-raised meat that consistently delivers an exceptional taste.
One steak to rule them all...
The fillet from March House Farm cows is a tender slice of beef from the narrow end of the tenderloin. The tenderloin also yields other prized cuts like chateaubriand and portions of porterhouse or T-bone steaks. Pan-frying or grilling with a little oil and butter helps retain moisture, and it is best cooked rare to medium rare to maintain its fork-tender texture. Accompaniments like herbed sauce, horseradish, or butter enhance its subtle flavor. We wholly recommend this steak served with grilled asparagus, a sprinkle of sea-salt, and a pinch of pepper.
