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The three main "cuts" of the tenderloin are the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
FILLET CHAIN ON 2+, 2.5+,2.7+,3, 3.5KG +
- Product Code: WG
- Availability: 5-7 Days