150.00
Origin：Argentina
Bag：400 grams, 300 grams
Portions：2 portions (200 grams each)
As the name implies, the tenderloin is the tenderest of all beef cuts. Considered a lean cut, the tenderness is derived from the fact that the muscle is rarely used.
This piece can be cooked in the oven, BBQ or steaks.
Different names
Argentina: Lomo
Chile: Filete
China: 里脊牛排
France: Filet mignon
Germany: Filet
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