• $9.9 per 100g
  • Exceptionally succulent and tender
  • Cut from the loin of a cow
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General description: As the tenderloin is an inner muscle, it gets little exercise and results in great tenderness. This elegant cut has a mellow flavor and velvety texture. It is exceptionally succulent, with little marbling. The tenderloin is incredibly versatile and easy to prepare either by grilling or roasting. It is also called filet mignon in French.

Part of Animal: The filet lies underneath the ribs alongside the backbone, paralleling the strip loin. Its smaller pointed end starts just past the rib section. As the tenderloin continues down the length of the back, it becomes larger and rounder. The largest portion is the butt end, part of the top sirloin.

Amount to Buy: Allow 200 to 300g per steak portion


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