Country of origin: Australia
Best used for lean and tender steaks.
Meet the meats: you probably know it best as Filet Mignon but this...frankly alien-looking anatomy is called the Tenderloin.
The clue is in the name: this extremely underused part of the cattle is the tenderest part of the body. Occupying only about 1% - 1.25% of space, it is therefore the most prized cut and has inspired some classic dishes - Beef Wellington, Steak Tartare, Carpaccio to name a few. Or you could simply have them as medallions - wrapped in bacon or without - for a classic Filet Mignon.
Disclaimer: Photos are for illustration purpose only and may differ from the actual product.
All fresh produce is subject to availability. Time to time product might be out of stock due to natural phenomena.