Beef Tenderloin, grain-fed, Argentina *fresh

Originally vacuum packed Argentinian beef.

Beef tenderloin is widely regarded as the most tender cut of beef, and it’s certainly the most expensive. It’s a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well.

Whole tenderloin can be cooked whole or cut in three parts:
The butt end
is usually suitable for carpaccio.
The center-cut is suitable for equal size steaks (fillet mignon) as the diameter of the eye remains relatively consistent.
The tail: is suitable for steak in one piece or more common is to slice the meat into finger sized slices for a quick sauté or stir fry.

 38,00 / kg

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Argentinian beef has earned a reputation for being some of the world’s best. It’s widely known for being incomparably tender and richly flavored, even though it’s rarely seasoned with anything but salt. So what makes Argentine beef taste so good? The answer lies in the lifespan of the beef, from start to finish. The 289,577 square miles of Argentina prairie is seemingly endless and mostly flat, with a humid and temperate climate perfect for growing plenty of cow-friendly grass. The many breeds of cattle introduced to Argentina thrived in the pampas, grazing happily and often, resulting in leaner, more flavorful and nutritious beef.

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Argentinian beef has earned a reputation for being some of the world’s best. It’s widely known for being incomparably tender and richly flavored, even though it’s rarely seasoned with anything but salt. So what makes Argentine beef taste so good? The answer lies in the lifespan of the beef, from start to finish. The 289,577 square miles of Argentina prairie is seemingly endless and mostly flat, with a humid and temperate climate perfect for growing plenty of cow-friendly grass. The many breeds of cattle introduced to Argentina thrived in the pampas, grazing happily and often, resulting in leaner, more flavorful and nutritious beef.

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