Tenderloin heads

181 lei

/ kg
Made in România / From the Sibiu farm

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Refrigerated/frozen. Individually vacuum-packed cut.
0.7 – 1 kg/piece

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Piece Information

The fillet muscle is the most tender piece in the entire carcass, lacking in fat but still juicy, with a fine and buttery texture. The tenderness of this cut is due to the fact that the fillet is very little exercised during the animal’s movements. It is a long, narrow, and lean muscle found in the loin area, positioned under the sirloin. Due to its anatomical location and high tenderness, it is named “Tender” Loin in English.

Common names: Tenderloin, Fillet

Additional Information

Greutate: approx. 0.7 – 1 kg/buc
Stare de livrare: Refrigerat/congelat – menționați în căsuța de ”note comandă” starea dorită a piesei
Stare carne: piesă maturată și ambalată în pachet vidat.
Valabilitate: a se vedea pe eticheta de pe ambalaj
Temperatură transport: pe o perioadă de 36 ore între -2 și +3 C
Temperatură de păstrare refrigerată: 2-4 C

Tenderloin heads

Cooking Recommendations

  1. This cut is sliced lengthwise.
  2. It is recommended to slice it at approximately 3-3.5cm.
  3. It cooks and sears very quickly.
  4. Marinating is not recommended.

Recommendations

ANGUS TENDERLOIN<br> WITH LEEK ANGUS TENDERLOIN
WITH LEEK

Cut the tenderloin in two thick slices, season with pepper and sear it on preheated the grill or ina pan

Read more »
ANGUS TENDERLOIN <BR>WITH BUTTER CREAM ANGUS TENDERLOIN
WITH BUTTER CREAM

Tamp gently the tenderloin with kitchen towels, remove its tendons with a sharp knife, massage the beef

Read more »
HOW TO COOK BAKED ANGUS HOW TO COOK BAKED ANGUS

De la carne de vită plină de savoare la un adevărat gust de caramel e

Read more »
INDIRECT COOKING<BR> ON THE GRILL INDIRECT COOKING
ON THE GRILL

As its name suggests, this technique involves placing the beef away from the flame. The easiest solution

Read more »

You can also find this item

Tenderloin heads
5kg – 1.9kg T-Bone, 1.5kg Bone-in ribeye, 0.6kg Tenderloin and 1kg Rump
SPORT PACK
4.6kg - 1kg Sirloin Steak, 2kg Minced Beef, 1kg Top Side, 0.6kg Tenderloin Roast

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.

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Tenderloin heads

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Tenderloin heads

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