Beef tenderloin, is without a doubt the most tender cut of meat a cow has to offer. And in high-end restaurants it is one of the most esteemed cuts ordered by diners.
We know why everyone wants tenderloin!
But do you know why you want this tenderloin?
Tenderloin is considered the most tender and most expensive cut of beef as you only get a small amount from each cow.
Better known as the fillet or eye fillet, the tenderloin is a long and narrow muscle from the Loin. Since this muscle does not work very hard, the meat is lean and succulent. Despite the yield of tenderloin from each cow being small, it is the source of many popular cuts. It makes up Tenderloin Steak or Filet Mignon and forms part of T-Bone and Porterhouse Steaks.
Black Angus Beef Tenderloin (Australia - Approx. 1kg)
Chilled Black Angus Beef Tenderloin
Boneless - Side Strap Off
Whole Piece - Vacuum Pack
Weight: Approx. 1kg
Note: The prices given are estimates, they may slightly vary based on the actual weight of your product.