Country of origin: Australia
Sous Vide (cooked to medium-rare and blast chilled after)
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.
The Meatery a one-stop gourmet butchery providing the best curation of halal-certified prime meats from internationally-renowned farms that practice ethical farming methods.