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

35.99/LB

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Comes from:

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.

Tips:

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