- Reference
- 004
- Primal
- Loin
- Condition
- Chilled & frozen
- Feed
- Grass fed & grain fed
- Origin
- Argentina · Brazil · Uruguay · Paraguay
Loin
Tenderloin
The most tender muscle on the carcass.
Located in the sub-lumbar region, next to the striploin dorsally and the rump caudally.
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Preparation & trim standard
Head and tip on. Silver skin and chain removed.
Culinary application
Chateaubriand, filet mignon, tournedos and carpaccio.
Weight range
2/33/44/55+
Product specification
| Origin | Argentina · Brazil · Uruguay · Paraguay |
|---|---|
| Species | Bovine |
| Feed | Grass fed & grain fed |
| Condition | Chilled & frozen |
| Packing | Individual pieces, each vacuum packed with internal labels, packed in a labelled carton box. |
| Brand | Different brands in stock |
| Storage — chilled | 0–2 °C · 4 months shelf life |
| Storage — frozen | −18 °C · 24 months shelf life |
| pH | max 5.9 |
| Colour | Bright red |
| Odour | Odourless |
| Fat | Creamy white |
Microbiological testing and quality certification available on request. Specifications may be adjusted to your requirement — trim level, fat cover, weight band, packing format and labelling.
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