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.
Scrutinising the performance of every Riverina Angus beef and aiming to replicate perfection is the well-worn path we have carefully strode down since launching the brand in 2012.
Tokyo, Dubai, Seoul, Singapore, Sydney and Beirut are all regular destinations for Riverina Angus beef. Fine restaurants and specialty retailers turn to Riverina Angus to satisfy their astute customers.
Backed by Australia’s class-leading eating quality assessment tool, Meat Standards Australia (MSA), every portion of Riverina Angus is guaranteed to be tender, juicy and full of flavour. This science-based grading instrument, which has been USDA process verified, was developed through consumer trials from across the world to ensure overall eating quality.
Independent verification of a claim of quality is the hallmark of true greatness. Riverina Angus is the proud winner of gold medals from branded beef award competitions across Australia including being crowned Champion at the 2015 Sydney Royal Fine Food Show.
Note: Actual product may be slightly different from the images.
*Video credits : Stella Cullinary/Jacob Burton