Wagyu Tenderloin MB9+ Block
A beef tenderloin, known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the “tail”. The smaller, pointed end—the “tail”—starts a little past the ribs, growing in thickness until it ends in the “sirloin” primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef.
Miếng Steak Tenderloin được mô tả mềm mịn như bơ trong những trang ẩm thực. Tuy vậy, Tenderloin không có nhiều marbling (vân mỡ) và ít hương vị bò hơn Ribeye và Striploin.
Advertised Price is as per kg.
Sold as total kg per packaging/Block.