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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.
The fillet joint weighs between 2 and 2.5kg.
Too much? You can easily carve the portion you need and freeze the rest.
It is part of the back and the most tender of the muscle sections. Therefore, the meat is especially fine-fibred and lean.
The fillet joint weighs between 2 and 2.5kg.
Too much? You can easily carve the portion you need and freeze the rest.
Australian beef fillet joint
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- Order placed before 15:00h, earliest availability:
pick-up in Lupfig on Monday, May 6, 2024
delivery on Tuesday, May 7, 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.
The fillet joint weighs between 2 and 2.5kg.
Too much? You can easily carve the portion you need and freeze the rest.
It is part of the back and the most tender of the muscle sections. Therefore, the meat is especially fine-fibred and lean.
The fillet joint weighs between 2 and 2.5kg.
Too much? You can easily carve the portion you need and freeze the rest.
The fillet joint weighs between 2 and 2.5kg.
| Storage | Refrigerated: After purchase, store at max. temp. of 5 °C |
|---|---|
| Cuts | Fillet |
| Origin | Australien |
| Ageing | Wet aged |
| Breeding | Pasture farming and feedlots / finishing |
| Breed | European breed |
| Feeding | Grass-corn silage and grain mixture |
| Declaration | Can be produced with non-hormonal growth promotors such as antibiotics. |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 125
Energy in kJ 526
Main nutrients:
Fat 5.4g
Carbohydrate 21.4g
Protein 21.4g
Water 72g
Others 1.2g
Nutrient content per 100 g edible portion
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