Tenderloin Head for Tartare: The Luxurious Choice for Flavor Connoisseurs
The beef tenderloin head comes from the front part of the tenderloin—one of the most valued parts of the carcass. This cut is ideal due to its exceptional tenderness and juiciness. Polish premium beef, sourced from young heifers, has a more delicate structure than bull meat and lacks the metallic note. Their physiology naturally favors the formation of subtle intramuscular fat (marbling), which gives the meat a velvety consistency.
Farming Standards: Sustainable Quality, European Leadership
The beef comes exclusively from verified, renowned Polish producers. Farming is based on natural grazing, pasture feeding, and a diet rich in grains and grasses. The meat is wet-aged for a minimum of 21 days, which enhances its flavor and structural tenderness. Thanks to controlled processes, Poland has been in the European forefront of premium beef producers for years.
Expert Application: Tartare, Carpaccio, Steaks Sauté
Tenderloin Head is a flexible choice:
Raw: It is the ideal base for premium class tartare and carpaccio (after thinly slicing). The purity and freshness of the meat allow for raw consumption.
Cooking: You can also prepare mini grilled steaks (seared briefly on both sides for maximum juiciness) or pan-sear it sauté as an aromatic dinner dish.
Versatility: This meat connects butchery rigor with flavor elegance.
Nutritional Values
| 🥩 Nutritional Values: Young Heifer Marbled Tenderloin Head for Tartare |
| Ingredient |
Amount (per 100 g) |
| Energy |
143 kcal |
| Protein |
21.6 g |
| Total Fat |
6.5 g |
| Saturated Fat |
4.0 g |
| Iron |
3.0 mg |
| Zinc |
4.5 mg |
| Vitamin B12 |
2.2 µg |
