The beef tenderloin is the most expensive and best cut, and for good reason:
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.
We 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.
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).
Important: the 2000g piece in the selection comes with the fillet head included!
See for yourself and bring a true piece of steak culture into your home!
Kreutzers TKF – Frozen fresh for the best quality!
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.
For unrestricted enjoyment, simply place your frozen frozen food piece in the refrigerator 24 hours before preparation.
