Excellent South American tenderloin is the most tender and softest piece of beef, cut from the beef tenderloin. It has a fine structure and contains almost no fat. Also suitable for BBQ and grill. Delicious with a pepper sauce.
* South American beef, aged for at least 28 days
* Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness
* Vacuum packed to optimally preserve tenderness, meat aromas and juices
* Tip: do not pierce the tenderloin with a fork, so it remains tender and juicy
The flat iron steak is a steak cut from the beef tenderloin and is very suitable for frying or grilling. Delicious with a fresh salad and rosemary potatoes.
* Beef
* Preparation: frying pan or grill, approx. 4-12 minutes
* Vacuum packed to optimally preserve tenderness, meat flavors and juices
* Tip: do not pierce the meat with a fork, so it remains tender and juicy
Beef steak: tender and flavorful meat for a delicious meal.
* Remove the steak from the refrigerator half an hour before use and let it come to room temperature, covered.
* Bake at a high temperature until brown on both sides and let it rest in aluminum foil.
* Protein-rich meat for the sporty gourmet.
Beef steak: tender and flavorful meat for a delicious meal
* Allow the steak to come to room temperature before cooking.
* Perfect for a romantic dinner or a nice barbecue with friends.
* Beef steak is a versatile cut of meat that can be prepared in different ways.