Beef tenderloin is cut from the loin of a cow. It comes from the short loin, or the psoas major of the beef carcass. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
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Although tenderloin is generally not as flavorful as some other cuts of beef, it is greatly desired for being the most tender cut of beef. Several steaks are actually cut from this region, including the filet mignon, chateaubriand, and tournedos.
** Prime beef is produced from well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat)
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