The tenderloin is a special piece of beef. You hardly come across it because this meat is often exported to France where it is on the menu of restaurants as ‘Onglet’ as a delicacy.

The Longhaas is a delicious piece. It is not organ meats as some think, but the muscle behind the lung. The tenderloin consists of two smaller muscles, connected by a membrane and a “sea”. This sear must still be removed, before or after preparation.

The taste is full and powerful, the byte is tender. The piece is quite easy to prepare. Briefly in the oven or indirectly on the barbecue, and then grill. A little pepper and salt will do. in the past, butchers often kept this meat for themselves.

Because tenderloin is bacterial sensitive, we store and ship it at -5 degrees

About 1 kilo.