The beef tenderloin is the most expensive and best cut, and for good reason:
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.
The 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.
Important: the 2000g piece in the selection comes with the fillet head included!
Kreutzers TKF – Frozen fresh for the best quality!
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).
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.
"Frozen fresh" does not mean that you get lower quality, but simply that you receive this product frozen.
NOTE: We recommend thawing gently in the refrigerator. For optimal enjoyment, simply place your frozen food piece in the refrigerator for 24 hours before preparation .
