Biltong Chief



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+852 22119700

Angus Fillet (1.5kg)


Out of stock

If you’re looking to impress guests or treat the family, this Angus beef fillet (tenderloin) is what you need. Lean, succulent and elegant, its distinct melt-in-your-mouth texture makes this cut world-renowned and an absolute crowd pleaser.

  • Origin: South Africa
  • Feed: Pasture-raised and grain finished
  • Halal Certified: Yes
  • Frozen/Chilled: Frozen
  • Portion: 1 x Whole primal approx 1.5kg’s



The Angus Beef Fillet (Tenderloin) Steak weight listed is approximate and may have a +/-10% variance. Please let us know if you receive less than 90% of the advertised weight, and we’ll be happy to refund you proportionally. This is not done intentionally.

Please note that the pictures shown are for reference only and may not be an exact representation of the product. Unless specified otherwise, all our meats and seafood are frozen.

Why Angus Beef?

Angus cattle is undoubtedly the most popular beef cattle breed in the world. Of Scottish origin, these black and red hornless cattle are robust and strong, with a high meat-to-bone ratio rendering them very profitable beef cattle. The breed’s popularity, however, is mainly due to its ability to achieve high marbling scores, which produces particularly tender, succulent and full-flavoured meat.

This Angus beef is in a class of its own, defining the standard by which beef is measured. It captures the essence of the premium flavour that has made Angus beef famous the world over.

This Angus cattle thrive on the farms and receive no growth promoters or hormones.




Produced in a factory where wheat (gluten), cows’ milk, sulphur dioxide, soya and eggs may be present

Storage & Preparation

Refrigerate or freeze on receipt. Once placed in the fridge, use within 3-4 days if unopened. Alternatively, freeze and consume before the best before date.

If frozen, allow to defrost in the fridge. Take out the fridge and vacuum bag 30 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood.

Dab the meat with a paper towel to remove any surface blood. Season and cook on a high heat