{"title":"Beef tenderloin","description":"\u003ch1\u003eBeef Tenderloin – Order Beef Tenderloin Online\u003c\/h1\u003e \u003ch2\u003eThe Finest Cut: What Makes Beef Tenderloin So Special\u003c\/h2\u003e \u003cp\u003eAnyone looking to buy a top-quality beef tenderloin is usually seeking the ultimate culinary experience in terms of tenderness. The tenderloin is considered the finest cut of beef worldwide. The reason for this special status lies in the animal’s anatomy. The muscle is located beneath the back muscle, in the loin area, and is hardly used at all in the cow’s daily life. Since this muscle group has to do very little work, the muscle fibers remain extremely short and fine. No thick connective tissue structures form that could make the meat tough during cooking. The result is a texture so tender that, when prepared correctly, the meat melts in your mouth.\u003c\/p\u003e \u003cp\u003eThe enormous demand for and corresponding value of the filet are also due to its exclusivity on the animal itself. A beef filet accounts for just about two percent of the total meat mass of a fully grown cow. It is, therefore, a true rarity. Most people underestimate the fact that a lean cut of meat like the filet requires a completely different level of attention than a heavily marbled cut. Because there is hardly any fat to carry flavor or act as a protective barrier, the nuances are what matter most when selecting it in the store. Origin, rearing, and genetics play a decisive role in determining whether the filet will simply be tender or will also deliver a deep, complex flavor to the plate. That’s why we at Kreutzers take great care to ensure that only fillets from animals that have developed the optimal meat structure through slow rearing and healthy growth make it to the market.\u003c\/p\u003e \u003ch2\u003eFrom Tenderloin to Medallion: An Overview of the Fillet’s Anatomy\u003c\/h2\u003e \u003cp\u003eThe beef fillet is not a homogeneous cut of meat but is divided into three distinct sections. Each of these cuts has its own shape and a slightly varying fiber structure, making them suitable for different culinary purposes. Whether you buy the fillet whole or select specific cuts, you should be aware of these differences to fully realize the potential of this premium cut.\u003c\/p\u003e \u003ch3\u003eThe Fillet Head: Perfect for Chateaubriand\u003c\/h3\u003e \u003cp\u003eThe filet head forms the thickest end of the muscle and borders the beef’s hip. Since this section tapers to a flat surface and is often surrounded by fine tendons and a thin layer of fat, trimming it requires skilled craftsmanship. The famous Chateaubriand is traditionally cut from the full filet head—a thick double cut that is classically roasted whole or cooked in the oven for two people. The meat in the head has a slightly coarser grain than the center cut, but offers an outstanding natural flavor in return.\u003c\/p\u003e \u003ch3\u003eThe Center Cut: Medallions and the Classic Tenderloin\u003c\/h3\u003e \u003cp\u003eThe center cut is the undisputed heart of the beef tenderloin. Here, the muscle has a uniform, almost perfectly round cylindrical shape. The classic medallions and tenderloin steaks are cut from this section. Since the thickness of the meat is absolutely consistent here, cooking it to perfection is particularly easy. In fine dining, the center cut is prized because it offers the highest consistency in both appearance and flavor. If you want to put a perfect, thick steak on the grill, go for the center cut.\u003c\/p\u003e \u003ch3\u003eThe Fillet Tips: The Finest Choice for Pan-Seared Dishes\u003c\/h3\u003e \u003cp\u003eThe filet tips are located at the narrow, tapered end of the muscle. This part is too thin to cut into uniform steaks. In terms of tenderness, however, the tips are every bit as good as the center cut. They are the finest choice for gourmet pan-seared dishes cooked quickly, such as a classic Zurich-style Geschnetzeltes or filet strips in a wok. Since they cook through very quickly, they need only a few moments in a hot pan to develop seared flavors on the outside while remaining a beautiful pink on the inside.\u003c\/p\u003e \u003ch2\u003eFlavor vs. Tenderness: Why Breed Matters When Buying Filet\u003c\/h2\u003e \u003cp\u003eThe filet is undisputedly the most tender muscle in the cow; however, due to its low fat content, it naturally has less inherent flavor than, for example, a heavily marbled ribeye. While this may sound like an unsolvable dilemma on paper, in practice it can be easily managed by choosing the right breed. Genetics and rearing methods play a decisive role in determining how much flavor can be stored in the fine muscle fibers. If you simply buy just any beef tenderloin online, you’ll often end up with a cut that’s tender but lacking in flavor. At Kreutzers, we therefore specifically focus on breeds known for their outstanding flavor.\u003c\/p\u003e \u003cp\u003eThe following overview provides a direct comparison of how much the breed influences the filet’s characteristics and what qualities you can expect when making a purchase:\u003c\/p\u003e \u003ctable\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd\u003e \u003cp\u003e\u003cstrong\u003eBreed \/ Category\u003c\/strong\u003e\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003e\u003cstrong\u003eMarbling \u0026 Texture\u003c\/strong\u003e\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003e\u003cstrong\u003eBest suited for\u003c\/strong\u003e\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd\u003e \u003cp\u003e\u003cstrong\u003eWagyu\u003c\/strong\u003e\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eExtremely dense, fine-meshed fat marbling; buttery-soft\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eUniquely nutty, creamy, and intense\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003ePurists seeking maximum juiciness\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd\u003e \u003cp\u003e\u003cstrong\u003eBlack Angus\u003c\/strong\u003e\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eFine, scattered marbling; short fibers\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eRobust, with a classic beefy flavor and distinctive character\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eClassic steaks and medallions from the grill\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd\u003e \u003cp\u003e\u003cstrong\u003eHeifer\u003c\/strong\u003e\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eVery fine, even fat distribution; tender\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eDeep, balanced, and elegantly aromatic\u003c\/p\u003e \u003c\/td\u003e \u003ctd\u003e \u003cp\u003eDiscerning connoisseurs who appreciate tenderness\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003c\/tbody\u003e \u003c\/table\u003e \u003ch3\u003eWagyu and Black Angus: Intense marbling for gourmets\u003c\/h3\u003e \u003cp\u003eWagyu beef holds a truly unique position. This breed possesses the genetic trait of storing fat not only as an outer layer but as a wafer-thin, tightly woven network directly within the muscle tissue. A Wagyu filet defies the rule that filet must always be lean. When roasted, this intramuscular fat melts, giving the meat an almost creamy texture and an inimitable, nutty aroma. Those who prefer an intense beefy flavor but a slightly more traditional style should opt for Black Angus. These animals impress with a very distinct, robust flavor profile, as the fine fat marbling perfectly brings out the typical beefy taste.\u003c\/p\u003e \u003ch3\u003eHeifer: Finest Fat Marbling and Deep Flavor\u003c\/h3\u003e \u003cp\u003eOne of the most underrated alternatives in the premium segment is heifer meat. A heifer is a female cow that has not yet calved. These animals grow significantly slower than young bulls, which results in the fat being distributed much more finely and evenly throughout the short muscle fibers of the tenderloin. The result is a wonderfully tender cut with a depth of flavor you won’t find in mass-produced, industrial meat.\u003c\/p\u003e \u003ch2\u003eCooking Levels and Core Temperatures at a Glance\u003c\/h2\u003e \u003cp\u003eAnyone buying a top-quality beef filet online doesn’t want to take any risks when cooking it. Since the filet is extremely lean, it is much less forgiving of overcooking than a marbled cut of meat. If the target temperature is exceeded, the meat becomes dry and loses its proverbial tenderness. Using a digital meat thermometer is the surest way to success here.\u003c\/p\u003e \u003cp\u003eThe following guidelines show the different doneness levels, measured at the very center of the meat:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRare at 48 to 52 degrees:\u003c\/strong\u003e The meat has a deep red, warm center and is at its juiciest. It has a crispy crust on the outside, while the texture inside remains almost untouched.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eMedium-rare at 53 to 55 degrees:\u003c\/strong\u003e This is the favorite of most meat lovers. The center is a uniform pale pink throughout, the meat juices remain perfectly locked in, and the tenderness is at its best.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eMedium at 56 to 58 degrees:\u003c\/strong\u003e The filet is light pink at the center and has a slightly firmer texture. If you don’t like your meat too rare, this is the perfect balance.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eWell-done (60 degrees and up):\u003c\/strong\u003e The meat is fully cooked and has hardly any pink parts left. Since the filet is extremely lean, there’s a risk that the meat will taste dry at this level.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eIt’s advisable to remove the fillet from the heat source about two degrees before reaching your desired temperature. While the meat rests afterward, the meat juices redistribute evenly throughout the fibers, and the core temperature rises slightly due to residual heat. \u003c\/p\u003e    \u003ca href=\"https:\/\/kreutzers.eu\/blogs\/foodfacts\" style=\"display:inline-block;padding:12px 24px;background:#000;color:#fff;text-decoration:none;border-radius:6px;font-weight:600;\"\u003eSee our Food Facts  \u003c\/a\u003e\u003ch2\u003eAging: Dry-Aged vs. Wet-Aged Beef Fillet\u003c\/h2\u003e \u003cp\u003eFreshly slaughtered meat does not yet have the texture we expect from a top-quality steak. Only through controlled aging do the meat’s own enzymes break down the tough protein structures and tenderize the muscle. When purchasing a beef fillet, there are two basic aging methods to choose from, each of which has a completely different effect on this extremely lean meat.\u003c\/p\u003e \u003cp\u003eIn classic wet aging, the filet is aged in a vacuum-sealed bag in its own juices immediately after butchering. Since no oxygen reaches the meat and no moisture can escape, the cut retains its full weight. The result is a filet with a very fresh, subtly tangy, and mild flavor. Since the meat remains extremely juicy in the vacuum, this method is perfect for anyone who prefers the pure, unadulterated, and unobtrusive taste of this fine cut.\u003c\/p\u003e \u003cp\u003eDry aging, on the other hand, is the traditional craft of aging meat in the open air. In this process, the filets are hung in a aging cabinet for several weeks at controlled humidity and temperatures just above freezing. The meat loses a significant amount of water during this process, which massively concentrates the flavor. Since the filet contains very little fat to begin with, dry aging requires the utmost precision to prevent the cut from drying out. This effort is rewarded with an extremely tender texture and a deep, highly complex flavor profile characterized by nutty, almost ham-like notes. If you’re looking for a culinary highlight with maximum depth of flavor, opt for dry-aged filet.\u003c\/p\u003e \u003ch2\u003eCulinary Variety: Discover the Diversity Beyond Beef\u003c\/h2\u003e \u003cp\u003eBeef tenderloin undoubtedly offers exceptional meat quality. However, if you focus solely on it all the time, you’ll miss out on a wealth of exciting flavor experiences. Other animal species bring entirely new textures, unique fat marbling, and surprising flavors to the plate. Looking beyond the familiar quickly reveals just how diverse the world of meat enjoyment really is beyond beef.\u003c\/p\u003e \u003cp\u003eIf you’re looking for a delicate, slightly herbaceous note, you should give \u003ca href=\"https:\/\/kreutzers.eu\/collections\/lamm\"\u003elamb\u003c\/a\u003e a try. For a juicy everyday meal, carefully selected \u003ca href=\"https:\/\/kreutzers.eu\/collections\/Pork\"\u003ePork\u003c\/a\u003e offers a full-bodied character thanks to its pronounced marbling—a far cry from bland, mass-produced meat.\u003c\/p\u003e \u003cp\u003eIn health-conscious, lighter cuisine, \u003ca href=\"https:\/\/kreutzers.eu\/collections\/geflugel\"\u003epoultry\u003c\/a\u003e stands out as a lean, extremely versatile source of protein. On the other hand, if you prefer something really hearty and close to nature, \u003ca href=\"https:\/\/kreutzers.eu\/collections\/wild\"\u003egame\u003c\/a\u003e is your best bet. Our \u003ca href=\"https:\/\/kreutzers.eu\/blogs\/rezepte\"\u003erecipes\u003c\/a\u003e show you the best ways to prepare these different varieties. They serve as a simple guide for your next culinary experiment.\u003c\/p\u003e    \u003ca href=\"https:\/\/kreutzers.eu\/pages\/kontakt\" style=\"display:inline-block;padding:12px 24px;background:#000;color:#fff;text-decoration:none;border-radius:6px;font-weight:600;\"\u003eContact Us Now  \u003c\/a\u003e\u003ch2\u003eFrequently Asked Questions About Beef Tenderloin\u003c\/h2\u003e \u003ch3\u003eHow long can I store fresh beef tenderloin in the refrigerator? \u003c\/h3\u003e \u003cp\u003eThat depends entirely on the packaging. Vacuum-sealed beef tenderloin often lasts several weeks in the refrigerator at temperatures near freezing (0 to 2 degrees Celsius), as the aging process continues protected from oxygen. Once the meat has been unpacked or purchased fresh from the butcher in its wrapping paper, it should be used within two days.\u003c\/p\u003e \u003ch3\u003eWhat is the difference between beef tenderloin and a rump steak?\u003c\/h3\u003e \u003cp\u003eThe main difference lies in the anatomy and texture. Beef tenderloin comes from the inner loin muscles, which are hardly ever used, making it extremely fine-grained, lean, and tender. The rump steak is cut from the rear back (the between-rib section). It has a firmer meat structure, a distinct fat rim, and thus offers a significantly more intense beef flavor than the milder filet.\u003c\/p\u003e \u003ch3\u003eWhy is beef tenderloin more expensive than other cuts of beef?\u003c\/h3\u003e \u003cp\u003eThe price is determined by the classic principle of supply and demand. A beef tenderloin accounts for only about two percent of an animal’s total meat mass. Since this extremely small portion also offers the highest guarantee of tenderness in the entire cow and is highly sought after worldwide, the tenderloin is among the most exclusive and valuable cuts on the market.\u003c\/p\u003e \u003ch3\u003eHow does my beef tenderloin arrive fresh at my doorstep?\u003c\/h3\u003e \u003cp\u003eWe pack the meat in special insulated boxes and include highly efficient ice packs. This ensures an unbroken cold chain from our butchers’ cutting table right to your doorstep. The filet arrives at the perfect temperature and absolutely fresh. You can cook it right away or store it in the refrigerator.\u003c\/p\u003e \u003ch3\u003eWhat’s the best way to slice a beef tenderloin into medallions?\u003c\/h3\u003e \u003cp\u003eTo do this, lay the trimmed center cut flat on a cutting board. Using a very sharp knife without a serrated edge, make the cuts across the grain in a single, fluid motion. To ensure even cooking, the medallions should be about four to five centimeters thick. Slices that are too thin will cook much too quickly in the pan and become dry.\u003c\/p\u003e","products":[{"product_id":"deutsches-wagyu-filet-mignon-200g-tkf","title":"German Wagyu Fillet 200g [TKF]","description":"\u003cp\u003eThe tenderloin is the most expensive and prized cut of beef, and for good reason: The tenderloin – known as \"Lende\" or \"Lendenbraten\" in German, \"Lungenbraten\" in Austrian German, \"Lungenbraten\" in English, and \"Chateaubriand\" in French when it comes from the wider part of the tenderloin – is prized not only for its fine marbling but also for its succulent and buttery-tender texture. This long, club-shaped muscle, virtually fat-free cut, comes from the loin area in the lower back, specifically from the left and right sides of the spine, beneath the back muscles. The tenderloin is also considered the most valuable part of the beef because it is the smallest cut overall. The filet mignon is cut from the narrow, tapered tip of the tenderloin and is one of the most well-known cuts. Because the diameter at the tip is significantly smaller, the filet mignon is usually cut a bit thicker. We cut you medallions of approximately 100 grams. If you then also choose a beef fillet mignon from German cattle, you can enjoy one of the best cuts in the world. The tender, juicy texture and fine marbling of this high-quality product from Kreutzers are simply unbeatable.\u003c\/p\u003e\n\n\n \u003ch3 style=\"text-align: justify;\"\u003eKreutzers TKF – Frozen fresh for the best quality!\u003c\/h3\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For some of our products, you'll find \"TKF\" after the name. This means that you can choose the frozen version when ordering your product (please don't be confused by the best-before date upon delivery; this only applies to chilled goods).\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For the sake of sustainability, and to ensure nothing goes to waste, we flash-freeze all items that we cannot sell fresh in time. This is done well before the best-before date at a storage temperature below 2°C, thus preserving the high quality of the product.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e Frozen fresh doesn't mean you'll receive lower quality, but simply that the product is frozen solid. NOTE: We recommend thawing gently in the refrigerator.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For unrestricted enjoyment, simply place your frozen frozen food piece in the refrigerator 24 hours before preparation.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52370020761942,"sku":"TKF4020261380200","price":56.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/0038_210520_vegyu_filet_1_2.jpg?v=1770022691"},{"product_id":"irland-dry-aged-rinderfilet-4-x-180g-tkf","title":"Ireland Dry Aged Beef Fillet - 4 x 180g [TKF]","description":"\u003cp\u003eFour exquisite 180g fillet steaks from Irish grass-fed beef are waiting to be cooked in a pan or on the grill. This meat is a true experience: thanks to traditional dry aging, it develops a delicate, nutty flavor accompanied by a subtle buttery note. The fillet is the most prized cut of beef – buttery soft, low in fiber, and simply perfect for that special moment.\u003c\/p\u003e\n\n\n\u003cp\u003e Imagine the steaks sizzling softly in the hot pan, a golden-brown crust forming, and the unmistakable aroma of mature, premium beef filling your kitchen. A glass of red wine, a sprinkle of coarse sea salt – that's all you need for perfect enjoyment.\u003c\/p\u003e\n\n\n\u003cp\u003e These fillets are not just meat – they are a promise of an evening full of enjoyment.\u003c\/p\u003e\n\n\n\u003cp\u003e Ready to fire up the pan?\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52370334024022,"sku":"1320010350720","price":93.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/0138_neuseeland_filet_steak_roh_highres_2048px.jpg?v=1783516782"},{"product_id":"us-rinderfilet","title":"US beef tenderloin","description":"\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eThe beef tenderloin is the most expensive and best cut, and for good reason!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The tenderloin – the Germans call it Lende or Lendenbraten, the Austrians Lungenbraten, in English it's called Tenderloin, and the French Chateaubriand when it comes from the wider part of the tenderloin – is distinguished not only by its fine marbling but above all by its juicy and buttery-tender texture. This long, club-shaped muscle, almost entirely fat-free cut of meat, comes from the loin area in the lower back, more precisely from the left and right of the spine beneath the back muscles. The tenderloin is also considered the most prized cut of beef because, measured against the total volume, it is simply the smallest piece.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e \u003cstrong\u003eUS Beef Tenderloin Center Cut 800g – Perfect portioning for uniform steaks\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"p1\"\u003eThis \u003cstrong\u003eUS beef tenderloin center cut\u003c\/strong\u003e comes from the highest quality part of the tenderloin and impresses with its outstanding marbling and unparalleled tenderness. Thanks to the perfect cut from the center section, steaks of uniform size can be portioned, ensuring optimal cooking for every piece. A premium cut for those who appreciate perfection on their plate.\u003c\/p\u003e\n\n\u003cp class=\"p2\"\u003e \u003cstrong\u003ePrice: €199.99\/kg\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003ch3 style=\"text-align: justify;\"\u003e CREEKSTONE FARMS – Selected Black Angus cattle!\u003c\/h3\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e Our US beef comes from Creekstone Farms. The meat we source from them comes from purebred Black Angus cattle. Creekstone Farms places particular emphasis on impeccable genetics, species-appropriate husbandry, the very best feed, and state-of-the-art processing methods. The Creekstone Farms Premium Black Angus program is also one of the few USDA-certified programs, guaranteeing consistently excellent quality. For your culinary enjoyment!\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52490614407510,"sku":"1920010020200","price":23.36,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52635344994646,"sku":"19200100201000","price":116.86,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":52635345027414,"sku":"1920010022000","price":233.31,"currency_code":"EUR","in_stock":true},{"title":"800g - middle piece","offer_id":52635345060182,"sku":"19200100200800","price":152.56,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/31189_us_filetspitze_roh_highres_2048px.jpg?v=1782387476"},{"product_id":"rinderfilet-mit-maronenkruste","title":"Beef fillet with chestnut crust","description":"\u003cp\u003e For the crust, finely chop the chestnuts and parsley, grate the Parmesan cheese and put it in a bowl.\u003c\/p\u003e\n\n\u003cp\u003e Add the 50g of butter and season with salt and pepper.\u003c\/p\u003e\n\n\u003cp\u003e Now chill the mixture in the refrigerator for about half an hour.\u003c\/p\u003e\n\n\u003cp\u003e Remove the beef tenderloin from the vacuum bag 20 minutes before cooking. Then sear the meat over high heat until it has a nice crust on both sides. Next, take the chestnut mixture from the refrigerator and spread it evenly over the meat.\u003c\/p\u003e\n\n\u003cp\u003e Place the fillets in the oven for approximately 8 minutes, until the crust has turned golden brown.\u003c\/p\u003e\n\n\u003cp\u003e We recommend Kreutzers Barolo ice cream to go with it.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003cbr\u003e Julian Weidner – the gourmet specialist.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490622239062,"sku":"Rinderfilet-mit-maronenkruste","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/filet_maronenkruste_detailseite_dfcbdf84-4c4c-4ebb-b73d-6f8a018e1b19.jpg?v=1770021588"},{"product_id":"miyazaki-gyu-wagyu-filet","title":"Miyazaki-gyu Wagyu fillet","description":"\u003cp style=\"text-align: justify;\"\u003e Filet A4 BMS 6-7\u003c\/p\u003e\n\n \u003ch3 style=\"text-align: justify;\"\u003e\u003cstrong\u003eA good beef tenderloin on a plate delights young and old alike with its tenderness. But where exactly in the animal is the tenderloin located? And why is it so popular?\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The tenderloin, also known as sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin is distinguished by its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).\u003c\/p\u003e\n\n\u003ch3 style=\"text-align: justify;\"\u003e \u003cstrong\u003eFilet steak – a beautiful back steak can also be delightful!\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eThe tenderloin is a long, club-shaped muscle strip that comes from the loin area in the lower back of the cow, directly to the right and left of the spine, beneath the back muscles. The tenderloin is also so expensive because it is the smallest cut of meat compared to the rest of the animal.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The aforementioned BMS (Beef Marbling Standard) grade rates the marbling of the meat according to the internationally recognized Japanese quality scale, which uses 12 levels. For comparison, a typical, commercially available beef beef reaches a maximum of levels 2-3. The BMS 6-7 quality level is highly sought after in upscale restaurants and top steakhouses, offering excellent value for money. Cuts above this level represent some of the very best beef available.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eOrder it today and soon you'll be enjoying the best Wagyu beef in the world!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e \u003cstrong\u003eNote regarding 500g and 1000g Miyazaki fillets:\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"p1\"\u003eThese weights will be delivered after consultation with our butchers. \u003cstrong\u003eAll other items in your order will be delivered as usual on your requested date.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52714724786518,"sku":"1020102090200","price":136.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/0158_miyasaki_filet_highres_2048px.jpg?v=1782377733"},{"product_id":"australian-wagyu-filet-8","title":"Australian Wagyu Filet (8+)","description":"\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eA good beef fillet on the plate, especially one from the melt-in-your-mouth tender Australian Wagyu, delights young and old alike with its delicate texture. But where exactly in the animal is the fillet located? And why is it so popular?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The tenderloin, also known as sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin is distinguished by its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).\u003c\/p\u003e\n\n \u003ch3 style=\"text-align: justify;\"\u003eFilet steak – a beautiful back steak can also be delightful!\u003c\/h3\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The tenderloin is a long, club-shaped muscle strip that comes from the loin area in the lower back of the cow, directly to the right and left of the spine, beneath the back muscles. The tenderloin is also so expensive because it is the smallest cut of meat compared to the rest of the animal.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eImportant: the 2000g piece in the selection comes with the fillet head included!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003e100% HALAL-certified slaughter.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For this product, we can guarantee HALAL-certified slaughter (stress-free with stunning, as required by law) and thus comply with this aspect of Muslim dietary laws. If you eat HALAL, you can therefore add this product to your shopping basket without worry!\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eKreutzers TKF – Frozen fresh for the best quality!\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eFor some of our products, you'll find \"TKF\" after the name. This means that you can choose the frozen version when ordering your product (please don't be confused by the best-before date upon delivery; this only applies to chilled goods).\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For the sake of sustainability, and to ensure nothing goes to waste, we flash-freeze all items that we cannot sell fresh in time. This is done well before the best-before date at a storage temperature below 2°C, thus preserving the high quality of the product.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \"Frozen fresh\" does not mean that you get lower quality, but simply that you receive this product frozen.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e NOTE: We recommend thawing gently in the refrigerator. For optimal enjoyment, simply place your frozen food in the refrigerator for 24 hours before preparation.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eOrder today and soon you'll be able to enjoy this unique Wagyu beef with incredibly good marbling!\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52490631971158,"sku":"1020300690200","price":58.49,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52591029649750,"sku":"1020300691000","price":291.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/0038_210520_vegyu_filet_highres_2048px.jpg?v=1782384460"},{"product_id":"brasilien-filet","title":"Brazilian fillet","description":"\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eA good Brazilian beef tenderloin on the plate delights young and old alike with its tenderness and aroma. But where exactly in the animal is the tenderloin located? And why is it so popular?\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eThe tenderloin, also known as sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin is distinguished by its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).\u003c\/p\u003e\n\n\u003ch3 style=\"text-align: justify;\"\u003e Brazilian Beef – Quality from the Brazilian Pampas!\u003c\/h3\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e Brazilian cattle roam the vast pampas, enjoying plenty of exercise and a species-appropriate, naturally grown diet. This optimal husbandry is reflected in the quality of the meat: it is wonderfully tender, finely marbled, and robust in flavor.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eImportant: the 2000g piece in the selection comes with the fillet head included!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eGet your Brazilian beef fillet delivered to your home and see the quality for yourself!\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52490655891798,"sku":"3110204000200","price":18.49,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":52591032009046,"sku":"3110204002000","price":182.49,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52694119711062,"sku":"311020401000","price":91.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/0012_argentinien_filet_roh_highres_2048px.jpg?v=1782290860"},{"product_id":"rinderfilet-uebersee","title":"Overseas beef fillet","description":"\u003cp\u003e This set contains:\u003c\/p\u003e\n\n\u003cp\u003e 1 x 200g Argentinian Fillet\u003c\/p\u003e\n\n\u003cp\u003e 1 x 200g US Prime Filet\u003c\/p\u003e\n\n\u003cp\u003e 1 x 200g New Zealand Fillet\u003c\/p\u003e\n\n\u003cp\u003e 1 x 200g Australian Fillet\u003c\/p\u003e\n\n\u003cp\u003e 1 x Steak Pepper Mix 90g\u003c\/p\u003e\n\n\u003cp\u003e 1 x Shaved Sea Salt 80g\u003c\/p\u003e\n\n\u003cp\u003e Wine tasting set “one” 6 x 100ml each\u003c\/p\u003e\n\n\u003cp\u003e 1. Red – Goose by MEAT ME. Aroma profile: SOUR CHERRY - STRUCTURE - BALANCE\u003c\/p\u003e\n\n\u003cp\u003e 2. Red Beef from MEAT ME. Aroma profile: Mint tea - dried plum - licorice\u003c\/p\u003e\n\n\u003cp\u003e 3. Red - Pork from MEAT ME. Flavor profile: PEACH-YOGURT - RASPBERRY - PEPPER\u003c\/p\u003e\n\n\u003cp\u003e 4. RED by KREUTZERS. Aroma profile: DEEP RED - SPICY - DRY\u003c\/p\u003e\n\n\u003cp\u003e 5. Untamed Red from KREUTZERS Black Line. Aroma profile: EUCALYPTUS - BLACKCURRANT - ROASTED NUTS\u003c\/p\u003e\n\n \u003cp\u003e6. Fiery Syrah from KREUTZERS Black Line. Aroma profile: Thyme - Walnut - Blueberry Jelly\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490691641686,"sku":"SILVESTER024","price":90.35,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/us_filet_gebraten_gross_2.jpg?v=1770023545"},{"product_id":"australien-rinderfilet","title":"Australian beef fillet","description":"\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eThe beef tenderloin is the most expensive and best cut, and for good reason:\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eThe tenderloin – Germans call it Lende or Lendenbraten, Austrians Lungenbraten, in English it's called Tenderloin, and the French call it Chateaubriand when it comes from the wider part of the tenderloin – is prized not only for its fine marbling but above all for its juicy and buttery-tender texture. This long, club-shaped muscle, virtually fat-free cut of beef, comes from the loin area in the lower back, specifically from the left and right sides of the spine, beneath the back muscles. The tenderloin is also considered the most prized cut of beef because, relative to the total volume, it's the smallest piece. We cut tenderloin steaks from the beef tenderloin in three sizes, ready to cook and without the silverskin. Australian cattle are fed a high-energy diet of the finest grains. By choosing a tenderloin from Australian cattle, you can enjoy one of the very best cuts available. Because the spicy, distinctive flavor, the even marbling – signs of the best quality – and the vibrant red color of this high-quality product from Kreutzers are simply unbeatable.\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eImportant: the 2000g piece in the selection comes with the fillet head included!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eKreutzers TKF – Frozen fresh for the best quality!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For some of our products, you'll find \"TKF\" after the name. This means that you can choose the frozen version when ordering your product (please don't be confused by the best-before date upon delivery; this only applies to chilled goods).\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For the sake of sustainability, and to ensure nothing goes to waste, we flash-freeze all items that we cannot sell fresh in time. This is done well before the best-before date at a storage temperature below 2°C, thus preserving the high quality of the product.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \"Frozen fresh\" does not mean that you get lower quality, but simply that you receive this product frozen.\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eNOTE: We recommend thawing gently in the refrigerator. For optimal enjoyment, simply place your frozen food in the refrigerator for 24 hours before preparation.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003e100% HALAL-certified slaughter.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For this product, we can guarantee HALAL-certified slaughter (stress-free with stunning, as required by law) and thus comply with this aspect of Muslim dietary laws. If you eat HALAL, you can therefore add this product to your shopping basket without worry!\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52635346239830,"sku":"1020010160200","price":32.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52531516244310,"sku":"10200101601000","price":163.49,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":52635346272598,"sku":"1020010162000","price":326.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/0008_210520_australien_filet_highres_2048px_77d5b043-dc39-4eb0-a78e-81576910d08e.jpg?v=1783514138"},{"product_id":"nzl-rinderfilet","title":"NZL beef fillet","description":"\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eThe beef tenderloin is the most expensive and best cut, and for good reason:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The fillet – the Germans call it Lende or Lendenbraten, the Austrians Lungenbraten, in English it's called Tenderloin, and the French Chateaubriand when it comes from the wider part of the fillet – impresses not only with its fine marbling but above all with its juicy and buttery-tender texture. This long, club-shaped muscle, virtually fat-free cut of meat, comes from the loin area in the lower back, more precisely from the left and right of the spine, beneath the back muscles.\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eThe tenderloin is considered the most prized cut of beef, partly because it's the smallest portion overall. We cut tenderloin steaks from the tenderloin in three sizes, ready to cook and without the silverskin. Choosing tenderloin from New Zealand cattle means enjoying one of the finest tenderloins available, boasting a very low saturated fat content. Above all, the robust flavor and the exceptional tenderness of this premium product from Kreutzers, achieved through long aging processes, are simply unbeatable.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eImportant: the 2000g piece in the selection comes with the fillet head included!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eKreutzers TKF – Frozen fresh for the best quality!\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eFor some of our products, you'll find \"TKF\" after the name. This means that you can choose the frozen version when ordering your product (please don't be confused by the best-before date upon delivery; this only applies to chilled goods).\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For the sake of sustainability, and to ensure nothing goes to waste, we flash-freeze all items that we cannot sell fresh in time. This is done well before the best-before date at a storage temperature below 2°C, thus preserving the high quality of the product.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \"Frozen fresh\" does not mean that you get lower quality, but simply that you receive this product frozen.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eNOTE: We recommend thawing gently in the refrigerator. For optimal enjoyment, simply place your frozen food piece in the refrigerator for 24 hours before preparation\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52635346305366,"sku":"1620010240200","price":25.49,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52531517292886,"sku":"16200102401000","price":125.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":52635346338134,"sku":"1620010242000","price":251.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/0138_neuseeland_filet_steak_roh_highres_2048px.jpg?v=1783516782"},{"product_id":"irland-rinderfilet","title":"Irish beef fillet","description":"\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eThe beef tenderloin is the most expensive and best cut, and for good reason:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The tenderloin – the Germans call it Lende or Lendenbraten, the Austrians Lungenbraten, in English it's called Tenderloin, and the French Chateaubriand when it comes from the wider part of the tenderloin – is prized not only for its fine marbling but above all for its juicy and buttery-tender texture. This long, club-shaped muscle, virtually fat-free cut of meat, comes from the loin area in the lower back, specifically from the left and right sides of the spine beneath the back muscles. The tenderloin is also considered the most prized cut of beef because, relative to the total quantity, it is simply the smallest piece.\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eWe cut tenderloin steaks in three sizes from the beef fillet, ready to cook and without the silverskin. Irish cattle enjoy absolutely excellent feeding conditions: lush meadows and pastures with fresh grass and the finest herbs. And you can taste the difference. A good beef fillet on the plate, with its tenderness, delights young and old alike.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e But where exactly in the animal is the tenderloin located? And why is it so popular? The tenderloin, also called sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin impresses with its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eImportant: the 2000g piece in the selection comes with the fillet head included!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eSee for yourself and bring a true piece of steak culture into your home!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3 style=\"text-align: justify;\"\u003e Kreutzers TKF – Frozen fresh for the best quality!\u003c\/h3\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e For some of our products, you'll find \"TKF\" after the name. This means you can choose the frozen version when ordering (please don't be confused by the \"best before\" date on delivery; this only applies to chilled goods). For the sake of sustainability, and to prevent waste, we flash-freeze all items that we can't sell fresh in time. This is done well before the \"best before\" date at a storage temperature below 2°C, ensuring the product's high quality. \"Frozen fresh\" doesn't mean you'll receive lower quality, but simply that the product will arrive frozen.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eFor unrestricted enjoyment, simply place your frozen frozen food piece in the refrigerator 24 hours before preparation.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52694672703830,"sku":"1320010350200","price":23.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52694672736598,"sku":"13200103501000","price":117.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":52694672769366,"sku":"1320010352000","price":235.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/irland_rinderfilet_geschnitten_roh.jpg?v=1770382073"},{"product_id":"charolais-filet","title":"Charolais fillet","description":"\u003ch3 style=\"text-align: justify;\"\u003e \u003cstrong\u003eA good beef tenderloin on a plate delights young and old alike with its tenderness. But where exactly in the animal is the tenderloin located? And why is it so popular?\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e The tenderloin, also known as sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin is distinguished by its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).\u003c\/p\u003e\n\n\u003ch3 style=\"text-align: justify;\"\u003e \u003cstrong\u003eFilet steak – a beautiful back steak can also be delightful!\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp style=\"text-align: justify;\"\u003eThe tenderloin is a long, club-shaped muscle strip that comes from the loin area in the lower back of the cow, directly to the right and left of the spine, beneath the back muscles. The tenderloin is also so expensive because it is the smallest cut of meat compared to the rest of the animal.\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e Important: the 2000g piece in the selection comes with the fillet head included!\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e Feeling hungry yet? We at Kreutzers.eu will cut you ready-to-cook fillet steaks without the silverskin from our high-quality Charolais beef fillet!\u003c\/p\u003e\n\n\u003cp style=\"text-align: justify;\"\u003e \u003cstrong\u003eSee for yourself and bring a true piece of steak culture into your home!\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52531654885718,"sku":"3010304000200","price":21.99,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52635347353942,"sku":"30103040001000","price":107.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":52635347321174,"sku":"3010304002000","price":215.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/charolais_filet_roh331040_highres_2048px.jpg?v=1782389408"},{"product_id":"simmentaler-filet","title":"Simmental fillet","description":"\u003ch3\u003e \u003cstrong\u003eA good beef tenderloin on the plate delights young and old alike with its tenderness. But where exactly in the animal is the tenderloin located? And why is it so popular?\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThe tenderloin, also known as sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin is distinguished by its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eFilet steak – a beautiful back steak can also be delightful!\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e The tenderloin is a long, club-shaped muscle strip that comes from the loin area in the lower back of the cow, directly to the right and left of the spine, beneath the back muscles. The tenderloin is also so expensive because it is the smallest cut of meat compared to the rest of the animal.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e \u003cstrong\u003eSimmental beef fillet center cut 800g – Perfectly cut for connoisseurs\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"p2\"\u003eOur\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSimmental beef fillet center cut\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIt comes from cattle in the Alpine regions and is characterized by its nutty aroma and fine marbling. The precise cutting from the center cut allows the meat to be...\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePerfectly portioned\u003c\/strong\u003e so that each steak is the same size and can be cooked optimally. An excellent cut for the ultimate steak experience.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"200g","offer_id":52620411961686,"sku":"3010104000200","price":19.99,"currency_code":"EUR","in_stock":true},{"title":"800g - middle piece","offer_id":52620411994454,"sku":"30101040010800","price":111.49,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":52620412027222,"sku":"30101040010000","price":97.99,"currency_code":"EUR","in_stock":true},{"title":"2000g","offer_id":52620412059990,"sku":"3010104002000","price":195.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/Bio_Simmentaler_Rinderfilet_1713.jpg?v=1783957479"}],"url":"https:\/\/kreutzers.eu\/en\/collections\/beef-tenderloin.oembed","provider":"Kreutzers","version":"1.0","type":"link"}