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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.
Irish 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.
Irish Beef is the green island for meat fans. The lush grass of Ireland and the best genetics of the cattle are reflected in the meat. The meat is super tender and juicy.
The cattle produce a high level of marbling when fed almost entirely on grass. In addition to grass, barley, soy, corn and minerals are only added during the winter months. Ireland's ideal climatic conditions allow cattle to be kept outdoors from March to October. High humidity keeps the grass lush and green and therefore forms an ideal fodder base.
Natural breeding
Strict quality controls
Excellent meat taste
sustainability
Low CO2 consumption because the goods are transported to Switzerland exclusively by road and not by air
Storage | Refrigerated: After purchase, store at max. temp. of 5 °C |
---|---|
Cuts | Fillet |
Origin | Irland |
Ageing | Wet aged |
Breeding | Grazing |
Breed | European breed |
Feeding | Grass |
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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