Tenderloin

New product

Fillet / Tenderloin is the most tender beef cut. Fine grain, juicy with very little exterior fat but some silverskin (removed before cutting into steaks).

Highly recommended for Steak or grilled meat.
When used for rendang, cook it faster because the meat is soft and spices soak up more quickly.

  • 1 KG Pack in plastic bags
  • 20 KG bulk cut in a box

Tenderloin

Tenderloin

Fillet / Tenderloin is the most tender beef cut. Fine grain, juicy with very little exterior fat but some silverskin (removed before cutting into steaks).

Highly recommended for Steak or grilled meat.
When used for rendang, cook it faster because the meat is soft and spices soak up more quickly.

Tenderloin is produced by taken from the main muscle around the rump, shoulder and pelvic bone by removing from the lateral surface of the loin bone. All layers of fat and muscle are removed, leaving to silversis skin.
This section has a fine texture. This is because the muscles of this part are rarely used by cows.

Whole fillet (a long, log shape), tapers from a thin ‘tail’ end to a thick ‘rump’ end. Steaks vary in diameter from small, rather flat (fillet mignon) to larger, plump rounds called tournedos, which are cut from the middle of the fillet.

Best cooking point quality: Best-rare or Medium-rare

 

Terms and Conditions:

  • Frozen Beef. Directly imported from Australia.
  • Halal.
  • Multiple brands (Wingham, Meramist, Nolan, Harvey, etc by stock availability).
  • Price per 10 KG. Product packaged per 1KG or bulk 20KG in a box as requested.
  • Minimum order 1 pack (10KG) per item.
  • Delivery served according to website calculation or manual counting
  • Today's order before 17.00 (5 pm) will be delivered tomorrow.
  • Customer Service contact via WA/SMS: +62 822 6060 6061

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Tenderloin

Tenderloin

Fillet / Tenderloin is the most tender beef cut. Fine grain, juicy with very little exterior fat but some silverskin (removed before cutting into steaks).

Highly recommended for Steak or grilled meat.
When used for rendang, cook it faster because the meat is soft and spices soak up more quickly.

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