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  • Beef Tenderloin PSMO, Pld, CHC | Packaged
  • Beef Tenderloin PSMO, Pld, CHC | Raw Item
  • Beef Tenderloin PSMO, Pld, CHC | Corrugated Box

Solomillos de ternera entera de USDA Choice, sin hueso, músculo lateral pelado, (NAMP 189A) fresco, paquete de 5 lb promedio, 5 Plb Paq, 2/Caj

#263220
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Product Description

  • Derived from the full loin of the beef hindquarter, the tenderloin is well-known as the most tender cut of beef. It is lean, yet succulent, with a fine, buttery texture, and it's valued for its consistent quality and ease of preparation. They have been wet-aged a minimum of 21 days for tenderness. These loins are peeled side muscle on (PSMO).
  • These steaks are USDA Choice, which is a high USDA grade with ample marbling, and it's quite tender, juicy and flavorful.
  • Tenderloin steaks are delicious any way they are prepared, but grilling, pan searing and broiling are favorites.
  • Season the steaks simply with salt and pepper. Sear the steaks in an oiled, hot pan until the temperature is 130 degrees Fahrenheit. Serve with an herbed-butter pan sauce drizzled over the top.
  • The loins are packed two per case with average weights of five pounds and up each.
  • Keep this product refrigerated until ready to use.
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