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Sliced ​​from the beef  Loin  the  Tenderloin , also call psoas major, is a long and narrow muscle coming from high up inside the loin, between the  Sirloin  and the  Top Loin , extending from the hip bone up to the 13th rib. Considered a sedentary muscle, the Tenderloin holds its tenderness from the fact that is not much used by the animal. Two muscles are directly attached to the tenderloin and generally removed before packing: the Psoas Minor (also called the chain) and Iliacus (called the side muscle or wing muscle).

 

Argentinian Grass Fed Tenderloin Chilled approx. 1.5 kg

SKU: ARDV-107
HK$730.00Price
  • Not only one of the most famous but also the tenderest beef cut: the  Tenderloin  coming straight from the Argentinian Pampas has been selected for you by De La Valley. Known and recognized for its legendary tenderness and leanness, our Tenderloin  100% Natural Angus Certified melts-in-your-mouth like no other beef cut. In fact, its  buttery texture combined with its  subtile flavor  make it an elegant and delicious meat to cook either in steaks or as a roast.

    Committed to the  traceability  of our products, De La Valley guarantees that your meat comes directly from the farms gate to your door:  chilled and  vacuum packed .

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