Centre cut tenderloin - 1 kg
from the Austrian Heifer (heifer)
Ready for shipping. Delivery time: 1 working day
The Centre cut tenderloin is considered the noblest cut of beef. It is characterised by its fine fibres and especially by its tender bite. Popular among sportsmen because of its low fat content, it is usually part of the menu at weddings.
A very special treat for delicious moments. The butter-tender Tenderloin without chain from the Austrian calf (also known as heifer) is perfect for special occasions. Because prepared whole as a roast, it is a fabulous treat. But also as a steak briefly seared in the pan or on the grill, our beef fillet is a real highlight.
The crumbly structure in combination with the extra tender and fine-grained meat makes your mouth water.
What is so special about Centre cut tenderloin?
Calf, or heifer, refers to female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. The meat is also characterised by a special marbling, which additionally enhances the taste.
This first-class marbling, i.e. the storage of fat in the muscle, is due to the very slow growth of the calves. Thus, the beef fillet impresses on the one hand with its remarkable tenderness and on the other hand with its intensive and full-bodied aroma.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a 300 g steak per person.
Herkunft und Haltung
Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.
Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.
The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.
We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Centre cut tenderloin - 1 kg”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks wet ripening
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.