Whole Black Label Angus tenderloin

The Black Label Angus tenderloin is the most refined cut of beef. This muscle lies on the inside of the back and is barely used, which makes the meat exceptionally tender with a fine texture. Our butchers carefully trim the tenderloin by hand, removing membranes and excess fat. What remains is an even, beautifully shaped cut of meat that can be prepared whole or sliced into steaks.

What is tenderloin?

The tenderloin is located on the inside of the back, just behind the loin. Because this part of the animal does very little work, the meat stays extremely tender. The texture is uniform and the flavour mild and elegant. Tenderloin is often used for tournedos or chateaubriand, but is equally suitable for dishes such as beef Wellington or a simple pan-seared preparation. A short sear followed by resting is enough to preserve its natural tenderness.

Black Label Angus

Black Label Angus is a cattle breed originating from Scotland and is known for its consistent meat quality. The cattle graze freely on grasslands and are fed a natural diet of grass and grain. This feeding method and slow growth contribute to balanced marbling and a full, rich beef flavour. Black Label Angus produces beef with a firm structure and a deep, characteristic colour. Our butchers carefully select the finest cuts to ensure every tenderloin has a consistent shape and quality.

Order whole Black Label Angus tenderloin online

Ordering a whole Black Label Angus tenderloin is easy at The Butchery. Each cut is carefully trimmed and inspected before being vacuum packed. Order before 11:00 and receive your delivery the same evening anywhere in the Netherlands and Belgium. Prefer a different delivery moment? Simply choose the time that suits you best. The tenderloin is flash-frozen and vacuum packed to preserve its quality and texture.