Vacum Tenderloin Chain On 3 Kg

Vacum Selection tenderloin is the most tender cut of meat. The tenderloin is a lean cut with little intramuscular fat.

Chef’s Advice

Open the vacuum-packed product 1 to 2 hours in advance to oxygenate the meat, restore its original color and bring it to room temperature, which is optimal for cooking.
We recommend pan cooking “napped” with Beillevaire Salted Butter, seasonal seasonings and added Maldon Salt. 

Allow to rest on a grill for a few minutes before serving. Hot dishes are recommended.

What is Vacum Selection?

Vacum Selection meats are distinguished by marbling and meat color. The Vacum Seleccion includes breeds from the Iberian Peninsula, depending on the time of year it may be the Casina breed or other crosses.

Origin

Leon/Valencia SPAIN

Typology

Old Cow – “Casina” breed

Packaging

3 kg approx.

Product name: adult beef

Born: Spain

Bred: Spain

Slaughtered: Spain 10.00563/PO

Cut: Spain 10.22143/V and 10.00018417/M

Mode of storage: store at 0 – 7°C

Business name and address: Vacum Carnes de lujo s.l., Pol. Ind. Masia del Conde, Calle 6 s/n, 46393 Loriguilla Spain

Ce stamp: ES 10.22143/V CE

 

Product label the indications on the information provided of the products may vary due to changes made by the manufacturers that may temporarily cause variations between the information on the site and the information on the products that are delivered. We therefore encourage you to check the information on the product label or pack before consuming or using the product. 

 

Accuracy of weight indicated weight may vary slightly due to the cut of the piece or the type of product.