Product Information
Beef tenderloin is the most tender and most exclusive cut of beef. It is located along the spine on the inside of the animal and is a muscle that is used very little, which gives it its characteristic tenderness.
The meat has a fine grain, mild flavor, and very low fat content, and is excellent for quick cooking methods such as pan-frying, grilling, or as tenderloin medallions. Beef tenderloin is often served pink to red for the best flavor and juiciness.
Products in the Key Selection range come from animals that are raised and slaughtered within the EU in accordance with applicable EU legislation. Throughout the entire production chain, requirements are set for care, supervision and controlled rearing conditions, with clear rules for feed composition, hygiene and traceability. This contributes to consistent and stable quality as well as high food safety. The range is suited to retail, butcher shops and restaurants, where high quality, reliable deliveries and clear information on origin are essential.
Facts
Feed
Pasture, silage, and concentrate feed as needed
Slaughter age
Average age 27-28 months
Slaughter weight
approx. 320–340 kg
Animals per farm
50
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