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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 Frozen approx. 300g
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 .
