Simmentaler Diamanthaas
ARE YOU A TRUE MEAT LOVER?
If you're looking to try something new, the Simmental Diamond Tenderloin is a perfect choice for those who want something different than the classic steak. This special cut of meat comes from the Alpine Fleckvieh cattle that graze the pristine alpine meadows of Germany and Austria. The meat is tender, juicy, and full of flavor. The Simmental Diamond Tenderloin is a top pick for true gourmets who love natural beef with rich marbling and refined taste.
WHAT IS A DIAMOND TENDERLOIN?
Also known as the "Jewish Tenderloin," the diamond tenderloin is an exceptionally tender cut from the shoulder of the cow. Since this part of the animal is less active, the meat has a fine, soft texture. The Simmental Diamond Tenderloin we offer at The Butchery is an excellent alternative to filet mignon and is attractively priced. Its tender texture and rich flavor make it ideal for steak, steak tartare, or a flavorful tataki.
THE DIFFERENCE BETWEEN DIAMOND TENDERLOIN, HANGER STEAK, AND FILET MIGNON
Though these cuts may sound similar, they differ in texture. Filet mignon is known as the most tender muscle and is often used for tournedos. Hanger steak has a coarser structure and a firmer bite. The diamond tenderloin sits right in between: tender but full of flavor. The Simmental version stands out for its beautiful marbling, making the meat both juicy and tender — perfect for true meat enthusiasts.
WHERE DOES THE NAME DIAMOND TENDERLOIN COME FROM?
The name originates from Antwerp's diamond district, where the cut became popular, especially within the Jewish community. Since it comes from the shoulder, and not the hindquarters, it was allowed under Jewish dietary laws. It quickly became a beloved alternative to filet mignon and gained the nickname "Jewish Tenderloin." With its rich history and luxurious image, it has become a popular choice for discerning food lovers.
SIMMENTAL DIAMOND TENDERLOIN ON THE BBQ
Want to impress with your BBQ skills? The Simmental Diamond Tenderloin is perfect for the grill. Thanks to its marbling and rich flavor, this cut becomes a true showstopper. Remove the steak from the fridge 30 minutes beforehand and pat it dry. Season with salt and pepper, then grill at high heat until perfectly medium-rare. Use a meat thermometer for ideal doneness and turn your BBQ into a culinary highlight.
SIMMENTAL DIAMOND TENDERLOIN FROM THE ALPS
This tenderloin comes from Alpine Fleckvieh cattle, grazing the untouched meadows of Germany and Austria. These cattle are at least three years old, have calved at least twice, and feed exclusively on grass and herbs. This results in an authentic, rich flavor unmatched by other beef. The meat is high in protein, deeply flavorful, and beautifully marbled for perfect tenderness and juiciness.
GRASS-FED SIMMENTAL DIAMOND TENDERLOIN
Raised entirely on grass, the meat of these Alpine Fleckvieh cattle offers a flavor boost and contains healthy fats that give the beef its luxurious character. The marbling delivers intense juiciness and a buttery, rich taste. This natural beef is a top choice for anyone who values authentic, grass-fed quality.
ORDER SIMMENTAL DIAMOND TENDERLOIN ONLINE
At The Butchery, our Simmental Diamond Tenderloin is precision-cut and prepared by our Master Butchers. It’s ready to grill — no trimming required. The listed weight is exactly what you receive, ensuring a steak you can cook straight away.
Vacuum-packed and flash-frozen, our beef maintains its peak freshness and flavor, arriving at your door as if from a top restaurant. Order before 11:00 AM on a weekday, and you'll receive your meat the same evening. Choose the delivery day and time that suits you best.
HOW TO COOK SIMMENTALER DIAMANTHAAS: STEP-BY-STEP FOR THE PERFECT STEAK
A tender and flavorful Simmentaler Diamanthaas starts with the right preparation. Follow these steps for a juicy steak that's perfectly pink on the inside:
Preparation: Take the Simmentaler Diamanthaas out of the fridge at least 30 minutes before cooking. Pat it dry with paper towels to ensure the best searing results.
Searing: Heat a bit of clarified butter or oil in a frying pan over high heat. Place the Diamanthaas in the pan and gently press it down for even contact with the heat. Sear the meat for about 2 minutes per side until golden brown.
Basting: Lower the heat and add a generous knob of butter to the pan. Use a spoon to continuously baste the meat with the melted butter for 2-3 minutes. This will keep your steak juicy and give it a rich flavor.
Measuring Core Temperature: For the perfect pink steak, aim for a core temperature of 48-49°C (118-120°F) in the thickest part of the meat. A thermometer will help you achieve the perfect level of doneness.
Resting Time: Remove the steak from the pan and let it rest for 8-10 minutes under a loosely draped piece of aluminum foil. To ensure your steak stays warm, you can place it in a preheated oven at 50°C (122°F).
Slicing: Slice the Simmentaler Diamanthaas into thin pieces against the grain. This ensures the best texture and a melt-in-your-mouth experience. Finally, season with salt and freshly ground pepper to taste.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 489.06 |
| Energie (kcal) | 117.00 |
| Vet (g) | 2.50 |
| Verzadigd vet (g) | 1.10 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.60 |
| Zout (g) | 0.08 |
Simmentaler Diamanthaas
Looking for a flavorful steak that’s a little different? Try the Simmentaler Diamanthaas and discover for yourself how tender and full of flavor this exceptional steak is. The meat comes from the Alpin Fleckvieh cattle that graze in the pristine Alpine meadows, giving it an authentic, rich taste that you won’t find anywhere else. With its beautiful marbling and tender texture, the Simmentaler Diamanthaas is the perfect choice for the true meat lover looking for something special.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Looking for a flavorful steak that’s a little different? Try the Simmentaler Diamanthaas and discover for yourself how tender and full of flavor this exceptional steak is. The meat comes from the Alpin Fleckvieh cattle that graze in the pristine Alpine meadows, giving it an authentic, rich taste that you won’t find anywhere else. With its beautiful marbling and tender texture, the Simmentaler Diamanthaas is the perfect choice for the true meat lover looking for something special.
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Product Information
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Preparation
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Reviews
ARE YOU A TRUE MEAT LOVER?
If you're looking to try something new, the Simmental Diamond Tenderloin is a perfect choice for those who want something different than the classic steak. This special cut of meat comes from the Alpine Fleckvieh cattle that graze the pristine alpine meadows of Germany and Austria. The meat is tender, juicy, and full of flavor. The Simmental Diamond Tenderloin is a top pick for true gourmets who love natural beef with rich marbling and refined taste.
WHAT IS A DIAMOND TENDERLOIN?
Also known as the "Jewish Tenderloin," the diamond tenderloin is an exceptionally tender cut from the shoulder of the cow. Since this part of the animal is less active, the meat has a fine, soft texture. The Simmental Diamond Tenderloin we offer at The Butchery is an excellent alternative to filet mignon and is attractively priced. Its tender texture and rich flavor make it ideal for steak, steak tartare, or a flavorful tataki.
THE DIFFERENCE BETWEEN DIAMOND TENDERLOIN, HANGER STEAK, AND FILET MIGNON
Though these cuts may sound similar, they differ in texture. Filet mignon is known as the most tender muscle and is often used for tournedos. Hanger steak has a coarser structure and a firmer bite. The diamond tenderloin sits right in between: tender but full of flavor. The Simmental version stands out for its beautiful marbling, making the meat both juicy and tender — perfect for true meat enthusiasts.
WHERE DOES THE NAME DIAMOND TENDERLOIN COME FROM?
The name originates from Antwerp's diamond district, where the cut became popular, especially within the Jewish community. Since it comes from the shoulder, and not the hindquarters, it was allowed under Jewish dietary laws. It quickly became a beloved alternative to filet mignon and gained the nickname "Jewish Tenderloin." With its rich history and luxurious image, it has become a popular choice for discerning food lovers.
SIMMENTAL DIAMOND TENDERLOIN ON THE BBQ
Want to impress with your BBQ skills? The Simmental Diamond Tenderloin is perfect for the grill. Thanks to its marbling and rich flavor, this cut becomes a true showstopper. Remove the steak from the fridge 30 minutes beforehand and pat it dry. Season with salt and pepper, then grill at high heat until perfectly medium-rare. Use a meat thermometer for ideal doneness and turn your BBQ into a culinary highlight.
SIMMENTAL DIAMOND TENDERLOIN FROM THE ALPS
This tenderloin comes from Alpine Fleckvieh cattle, grazing the untouched meadows of Germany and Austria. These cattle are at least three years old, have calved at least twice, and feed exclusively on grass and herbs. This results in an authentic, rich flavor unmatched by other beef. The meat is high in protein, deeply flavorful, and beautifully marbled for perfect tenderness and juiciness.
GRASS-FED SIMMENTAL DIAMOND TENDERLOIN
Raised entirely on grass, the meat of these Alpine Fleckvieh cattle offers a flavor boost and contains healthy fats that give the beef its luxurious character. The marbling delivers intense juiciness and a buttery, rich taste. This natural beef is a top choice for anyone who values authentic, grass-fed quality.
ORDER SIMMENTAL DIAMOND TENDERLOIN ONLINE
At The Butchery, our Simmental Diamond Tenderloin is precision-cut and prepared by our Master Butchers. It’s ready to grill — no trimming required. The listed weight is exactly what you receive, ensuring a steak you can cook straight away.
Vacuum-packed and flash-frozen, our beef maintains its peak freshness and flavor, arriving at your door as if from a top restaurant. Order before 11:00 AM on a weekday, and you'll receive your meat the same evening. Choose the delivery day and time that suits you best.
HOW TO COOK SIMMENTALER DIAMANTHAAS: STEP-BY-STEP FOR THE PERFECT STEAK
A tender and flavorful Simmentaler Diamanthaas starts with the right preparation. Follow these steps for a juicy steak that's perfectly pink on the inside:
Preparation: Take the Simmentaler Diamanthaas out of the fridge at least 30 minutes before cooking. Pat it dry with paper towels to ensure the best searing results.
Searing: Heat a bit of clarified butter or oil in a frying pan over high heat. Place the Diamanthaas in the pan and gently press it down for even contact with the heat. Sear the meat for about 2 minutes per side until golden brown.
Basting: Lower the heat and add a generous knob of butter to the pan. Use a spoon to continuously baste the meat with the melted butter for 2-3 minutes. This will keep your steak juicy and give it a rich flavor.
Measuring Core Temperature: For the perfect pink steak, aim for a core temperature of 48-49°C (118-120°F) in the thickest part of the meat. A thermometer will help you achieve the perfect level of doneness.
Resting Time: Remove the steak from the pan and let it rest for 8-10 minutes under a loosely draped piece of aluminum foil. To ensure your steak stays warm, you can place it in a preheated oven at 50°C (122°F).
Slicing: Slice the Simmentaler Diamanthaas into thin pieces against the grain. This ensures the best texture and a melt-in-your-mouth experience. Finally, season with salt and freshly ground pepper to taste.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 489.06 |
| Energie (kcal) | 117.00 |
| Vet (g) | 2.50 |
| Verzadigd vet (g) | 1.10 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.60 |
| Zout (g) | 0.08 |
