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The fillet, also called tenderloin, is the most sought-after cut of the beef.
It is part of the back and the most tender of the muscle sections. Therefore, the meat is especially fine-fibred and lean.
Argentina Black Angus beef fillet steak
- Order placed before 15:00h, earliest availability:
pick-up in Lupfig on Monday, April 29, 2024
delivery on Tuesday, April 30, 2024
The fillet, also called tenderloin, is the most sought-after cut of the beef.
It is part of the back and the most tender of the muscle sections. Therefore, the meat is especially fine-fibred and lean.
A tasty, tender and succulent steak on a plate is not only due to the merit of a good grill master. An important basis for our pleasure is the breeding and rearing of the animals. For this reason, beef from South America is especially appreciated by steak lovers. The extremely dense network of requirements and regulations for cattle breeding in Argentina makes sure these principles are respected.
The result of the natural breeding process is visible to the eye. Besides the healthy, dark red meat colour, it is the intense and fine marbling due to fat deposit that characterises high quality meat. This indicates healthy muscles, built in a natural way.
In the end, it's the same as in real life: Quality equals hard work. This also applies to cattle breeding. Cheats are miles away from the perfect steak.
Storage | Refrigerated: After purchase, store at max. temp. of 5 °C |
---|---|
Cuts | Fillet |
Origin | Argentinien |
Ageing | Wet aged |
Breeding | Pasture farming and feedlots / finishing |
Breed | Black Angus |
Feeding | Grass and grain mixture |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 125
Energy in kJ 526
Main nutrients:
Fat 5.4g
Protein 21.4g
Water 72g
Others 1.2g
Nutrient content per 100 g edible portion
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