Tenderloin

The most tender cut of beef, from the loin beneath the striploin. Very fine-grained and lean.

Species

Beef

Typical uses

• Fillet steaks and medallions
• Chateaubriand and tournedos
• Tartare and carpaccio

Halal

Applies to beef, veal, lamb and chicken

We agree the cut, weight class and packaging with you in writing.