Tenderloin (Boneless, USDA Black Angus Choice)
This is the most tender steak, lean yet succulent, with a fine buttery texture.
A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.
Black Angus beef develops with excellent marbling. Marbling (fat running through the meat) has an effect of enhancing tenderness, flavor, and keeping the meat moist when it’s cooking, especially at high temperatures.
For a special size cut, please message us on Facebook Messenger. We can slice custom grams as desired. **Minimum order may be required**