Tenderloin More products
Tenderloin Tenderloin

Cut from the hindquarter, near the hip bone. The tastiest and the most valuable element of beef. Culinary applications: mostly for preparing exquisite steaks, but also for stewing and cooking. Perfect for preparing beef Stroganoff and tartare steak.

The tenderloin steak is obtained from young bovine half-carcasses, from their hind part – cut from the most prized muscle located along the spine. Element without bones and fat tissue, matured, cut into steaks. The packaging contains single steaks, thickness of about 20 mm, packaged on Darfresh trays (vacuum skin packaging).

Culinary applications: perfect for grilling and frying.

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