Uruguayan Fillet Steak

Description

Beef tenderloin is cut from the loin muscle, which performs very little work during the animal’s life. As a result, tenderloin contains virtually no connective tissue or sinew. In steak form, known as filet mignon, it offers a smooth, even texture and reliable tenderness. The flavour is subtle and clean, supported by gentle buttery fat notes and natural umami, making it suitable for both refined dishes and minimalist preparations.

Why choose beef from Uruguay?

Uruguay is widely recognised as one of the world’s most respected regions for natural beef production.

• Free-range farming: cattle spend most of their lives grazing freely on vast pampas, feeding on natural grasses
• Balanced grass and grain feeding: selected cattle receive a short grain-finishing period to improve tenderness and marbling
• No hormones or antibiotics: Uruguayan law strictly prohibits the use of growth stimulants

These conditions result in beef with a clean flavour profile, natural juiciness and consistently high quality. Black Angus raised in Uruguay delivers meat valued for its reliability and purity.

Why will this tenderloin suit you?

• Cut selection: tenderloin is the most delicate cut of beef
• Breed quality: Black Angus is known for muscle structure and balanced flavour
• Farming standards: hormone-free and antibiotic-free production with strong animal welfare controls
• Eating quality: tender, juicy meat with subtle marbling and a clean profile

How to prepare beef tenderloin?

• Recommended doneness: rare to medium rare, 50 to 54°C internal temperature
• Cooking method: sear on a very hot pan for 1.5 to 2 minutes per side
• Resting: allow the meat to rest for 3 to 5 minutes after cooking
• Seasoning: coarse sea salt is sufficient to highlight the natural flavour

Product information:

• Breed: Black Angus
• Country of origin: Uruguay, free-range pampas
• Feeding: grass-fed with optional grain finish
• Ageing: wet-aged
• Packaging: vacuum-packed

Additional information