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Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium.


Secondary Cuts


The fillet or tenderloin is one of the most tender cuts of beef. Sitting along the spine, it’s the least weight-bearing muscle yielding little or no fat or connective tissue. Recognised for its leanness, delicate flavour and tenderness, it can be further cut into portions for steaks and is best suited for hot fast cooking methods. A whole fillet can also be trimmed and trussed for roasting.

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Butt fillet

The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it’s so lean and tender, it is best suited to fast, hot cooking methods ensure it retains moisture, flavour and tenderness.

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Eye fillet centre cut

The eye fillet centre cut is tender and juicy with a delicate flavour. Cut from the centre of one of only two tenderloins, it comes from the muscle that does the least amount of work. With little or no fat or connective tissue, this cut is very lean. It can be oven-roasted, cut into steaks, or sliced into strips for stir-fries.

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Fillet steak

Fillet steak is cut from one of only two tenderloins that sit along the spine. Because it’s from a muscle that does the least amount of work, it has little or no connective tissue or fat. Tender, lean and juicy and with a delicate flavour, it has a melt-in-the-mouth texture that’s best cooked using high temperatures.

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