Beef Tenderloin

Product Overview:
The Beef Tenderloin is a non-weight-bearing muscle located deep within the loin. Because this muscle does very little work, it is incredibly tender with a fine, velvety grain. It is a prized cut for those who appreciate a lean, high-quality steak without the chewiness or heavy fat found in other sections.
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Key Features:

Ultimate Tenderness: Often described as "buttery," this cut can literally be cut with a butter knife when cooked correctly.

Lean & Healthy: Contains very little exterior fat or heavy marbling, making it an excellent choice for those seeking premium protein with fewer calories.

SQA Monitored Trimming: Hand-trimmed by our master butchers to remove the "silver skin" and excess fat, leaving you with 100% pure, usable meat.

Luxury Dining at Home: Whether you are making Filet Mignon, Beef Wellington, or a quick Chateaubriand, this cut elevates your dining experience.

Nutritional Facts (Per 100g Approx.):

Energy: 160 - 180 kcal

High Protein: 24g - 26g (Pure, high-efficiency protein)

Low Fat: 6g - 8g (The leanest red meat option)

Iron & Zinc: Essential for metabolic health and immune support.

Vitamin B12: High levels for healthy brain and nerve function.

Pro Cooking Tips:

Less is More: Use simple seasonings like sea salt, cracked black pepper, and a touch of butter to let the natural flavor shine.

Quick Searing: For the best texture, sear over high heat and serve Medium-Rare to Medium. Overcooking will cause this lean cut to lose its characteristic tenderness.

Resting: Always let the meat rest for 5–10 minutes after cooking to allow the juices to redistribute.

Storage Instructions:
Keep frozen at -18°C. For the best culinary results, thaw slowly in the refrigerator for 24 hours.