Description
The most prized cut of our naturally reared beef—tender, lean, and incredibly succulent.
The animals graze our fields from May to November. In winter, they are housed to protect the land, and are fed clamp silage (cut grass stored under cover and allowed to ferment), harvested on the farm in early summer.
Top Nutritional Benefits of Eating Maesllyn Beef
High-Quality Protein – Builds and repairs muscle, supports body function.
Rich in Iron – Prevents iron-deficiency anemia (especially heme iron, which is well absorbed).
Excellent Source of Vitamin B12 – Essential for brain health and red blood cell formation.
Packed with Zinc – Boosts immune function and supports growth.
Contains Creatine and Carnosine – Supports muscle energy and endurance.
Nutrient-Dense – Provides key B vitamins, selenium, and phosphorus for energy and overall health.
Grass-Fed Beef Benefits – Higher in omega-3s and CLA, which may support heart and metabolic health.
Cooking Instructions
When seared quickly, the fillet delivers a melt-in-your-mouth steak that’s pure indulgence. Regarded as the very finest cut of beef these steaks are normally grilled to your preference. For a more healthy option try poaching in stock.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
