Loin (kg)
33,50€
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Tenderloin (or filet) is taken from the inner loin area of the beef – a muscle that barely works during the animal's life. The result is an exceptionally tender texture and delicate fiber, with no significant intramuscular fat or sinews. The flavor is clean and subtle – more delicate than any other cut in the catalog.
Whole piece vs. tournedos
Whole piece: allows you to cut to the desired thickness, including medallions, tournedos, or roast beef. Tournedos: portioned into medallions of controlled thickness, ready to cook.
Benefits
- The tenderest beef muscle – unparalleled texture compared to any other cut
- No significant intramuscular fat – clean and delicate flavor profile
- No sinews – cooking without unexpected texture issues
- Available as a whole piece or tournedos
- Suitable for sous-vide, pan-frying, and roast beef
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Tornedo steak 3 cm thick: 2 minutes per side.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
