Small, thin, lean, incredibly tender muscles located on either side of the backbone, tenderloins are the most prized cut on the entire animal. Their buttery tenderness is legendary. From the tenderloin, you can get the Filet (Filet Mignon), Chateaubriand and a small roast.
Most people never consider as they bite into a thick, juicy, tender beef steak, exactly what it takes to get it to the table. More than just the final preparation by a passionate chef, bringing South Africa's finest beef to tables across the length and breadth of this beautiful country requires dedication, expertise, and effort of a vast number of people, using state-of-the-art equipment and based at facilities operating under the strictest quality control standards.
Note: Actual product may be slightly different from the images
*Video credits : Stella Cullinary/Jacob Burton