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True to its name, our Tenderloin is tender beyond belief. Highly prized as a succulent and juicy roast, this cut of beef is leaner than most and very versatile in the kitchen.


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    Beef neck is a cut of meat that is obtained from the animal’s neck; this is a relatively popular cut as it offers a tender piece of meat. This is a cut of a beef that offers a large amount of meat. Generally beef neck is used as a base for preparing soups and sometimes stews. As well as being a good base for making soups or stews the cut of beef is also very tasty on its own; as it holds so much flavour it needs very little adding to it. Some popular ingredients that are used to season beef neck are celery, soy sauce, garlic, cayenne pepper, lemon zest and thyme.


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    A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder(chuck).


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    The tenderest part of the rump should be selected, about half a pound, not cut too thick, and very even; place it upon your gridiron over a moderate fire, turning it frequently; when done, sprinkle a little salt over; ten minutes would cook it thoroughly, but if wanted underdone, as in many cases where the patient only sucks the gravy, less time must be allowed.


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    Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly. This cut is more popularly used in Australian cuisine.

    To tackle its toughness and making sure that its connective tissues are well done enough for ease in consumption, it is imperative that this cut be cooked using the slow, moist cooking techniques. When braised or stewed in a cooking liquid, such as any type of cooking liquor or beef stock, the connective tissues develop a gelatinous texture, which is a fine addition to all the flavors in the dish. Before being set to cook on low heat for a few hours, it is important to sear the meat in a pan and brown its sides first. In this way, the moisture of the meat portion remains intact and it remains juicy even after the long hours of cooking. If sliced thinly and marinated for some time, this cut can also be pan fried and barbecued.