Tenderloin heads
181,00 lei
Made in România / From the Sibiu farm* The minimum order for custom packages is 500 lei.
* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).
* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.
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
Weight: approx. 0.7 – 1 kg/piece
Delivery condition: Refrigerated/frozen – please specify the desired condition of the cut in the “order notes” box.
Meat condition: Dry-aged cut, approximately 21 days, and vacuum-packed.
Validity: Refer to the label on the packaging.
Transport temperature: Over a period of 36 hours between -2 and +3°C.
Refrigerated storage temperature: 2-4°C.
Cooking Recommendations
- This cut is sliced lengthwise.
- It is recommended to slice it at approximately 3-3.5cm.
- It cooks and sears very quickly.
- Marinating is not recommended.
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Nutritional Properties:
Energy value 170kcal, proteins 26g, saturated fats 2.8g, iron 3mg, zinc 3.9mg
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Preparation Method:
in the oven, on the grill, in the pan, or through indirect baking
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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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