New Zealand Beef Tenderloin (Chilled) 200-230 g | 1 kg | 2 kg

Tenderloin Roast - 1kg
Tenderloin Roast - 2kg

The most tender cut in the entire cow. It's a portion of the ever popular T-Bone steak and the Porterhouse steak and filet mignon.

Grassfed tenderloin are lean and taste great with a quick sear over a cast iron skillet or pan. 

Note: Weight will take precedence over width. For exact weights or width (either, not both), pls whatsapp us to order. Otherwise estimates will be used. 

If you would like to purchase the entire slab, there is a slab discount of 15%. Pls approach our counter staff or whatsapp us if you would like to purchase the entire slab. We will also be able to provide you the exact weights. Each slab is approximately 2-3kg.

Estimated cooking time can be best estimated using a meat thermometer with the needle placed in the center of the tenderloin. 

• Rare– 48° Celcius
• Medium rare– 54 °Celsius
• Medium– 60° Celcius
• Medium well–  66° Celcius
• Well done– for a filet mignon with no signs of pink left, the internal temperature should be 71° Celcius