Excellent Beef Tenderloin

Excellent South American tenderloin is the most tender and softest piece of beef, cut from the beef tenderloin of the cow. It has a fine texture and contains almost no fat. Also suitable for barbecue 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 cattle for excellent South American beef graze outside almost all year round due to the stable climate. Each cow has on average 'two football fields' worth of grass available. The cattle graze their own menu, no supplementary feeding is needed. These conditions absolutely benefit the taste and tenderness of the meat. The meat is aged for at least 28 days and packed in a special vacuum packaging. This ultimately results in very tender meat of top quality with a pure taste. Excellent South American tenderloin is the most tender and softest piece of beef, cut from the beef tenderloin of the cow. It has a fine texture and contains almost no fat. Also suitable for barbecue 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