Tenderloin (More on Oct 31)

.        The Tenderloin is prized because it is unquestionably the most tender cut of beef.  We used to cut and sell the entire Tenderloin, until we recently started cutting Porterhouse and T-Bone Steaks, which have a piece of the Tenderloin attached to them.  But only the long, skinny section of the Tenderloin is cut in the Porterhouse and T-Bones.  The large “head” of the Tenderloin extends beyond the strip loin.  So we are able to cut and sell this large chunk of Tenderloin separately. 25,000/kg

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500 grams, 600 grams, 700 grams, 800 grams, 900 grams, 1 kg, 1.1 kg, 1.2 kg, 1.3 kg, 1.4 kg, 1.5 kg, 1.6 kg, 1.7 kg, 1.8 kg, 1.9 kg, 2 kg, 2.1 kg, 2.2 kg, 2.3 kg, 2.4 kg, 2.5 kg, 2.6 kg, 2.7 kg

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