Grass-fed Australian Beef Tenderloin Steak
PhP 1,190.00 / kg
Approximately 3 to 4 pcs, depending on weight (550 to 600 grams)
Also called the Eye Fillet, this tenderloin is the leaner part of beef with minimal external fat. This cut in between the sirloins is the most tender loin. Sufficiently marbled to deliver a tasteful and juicy treat with tenderness that remains even when cooked.
This cut is used for a variety of steak dishes and recipes such as Carpaccio, Chateaubriand Stroganoff, and filet mignon.
The beef is produced from free-range cattles fed with grass on natural pastures, where they are raised and are free to roam in a stress-free environment.
This tender beef is of good quality red meat that is grass-fed, which is better as it is leaner and lower in calories than the conventional type and has relatively higher nutrients for better health.
Abundant in Protein, 22 grams can be provided in every serving of 100g. The high quality kind containing high amounts of several essential amino acids. Excellent in muscle build-up for the strength and energy.
Contains a good amount of Iron for the red blood cells. Intake of this red meat once or twice a week can help give the iron needed by the body.
Such as other beefs, tenderloin has no carbs. Nice choice for a low-carb and diabetic diet. Separating the fat will reduce consumption of saturated fats.
Good source of B vitamins (niacin, B6, and B12) and some different minerals with significant values like iron, zinc, phosphorus and selenium, magnesium and potassium.
The tenderloin from a grass-fed cattle can especially provide more alpha linolenic acid (ALA), a type of omega-3 fatty acid linked with lowering the risk of heart disease, easing depression, reducing risk of stroke and type 2 diabetes; and higher concentration of conjugated linoleic acid (CLA), essential fatty acid said to have anti-cancer properties.
As red meat is linked these days to being carcinogenic, 5 servings a week is safe and pairing it with whole foods that are super rich in nutrients will keep to a healthier lifestyle.
How to Cook Ideas
- Perfect for grilling and pan-frying
- Best served medium to medium rare
- Cook rare: meat at room temp, cook around 3 minutes on each side, then slice thinly with servings of roasted vegetables + goat cheese
Packed frozen, raw, vacuum packed per 3-4 pieces
Weight: 550 - 600 grams per pack