Beef Tenderloin Tips, Dry Aged 28-Day (FROZEN)


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On a four legged animal, the front and back legs do most of the work, the belly and the back are less used. The most underused muscle is the tenderloin.


Since there is very little fat in tenderloin — and fat is flavor — some people wrap it in fat to cook it. This is a technique called barding. Google it! 

Similar cuts:

Teres major.

Ordering Instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.

I need about