Tenderloin Tail: The Meat Born for Tartare
The beef tenderloin tail is the final segment of the most tender muscle in the carcass. Although slightly less regular than the center cut, it stands out with exceptional tenderness and a subtle, clean flavour. It performs perfectly in raw dishes – serving as the ideal base for premium tartare and carpaccio. This is Polish beef whose softness and structure defend themselves.
The Secret of Young Heifers and Natural Farming
The meat comes from selected young heifers of meat breeds. Their physiology favors the formation of a delicate structure and a subtle fat network (marbling). Our farmers prioritize free-range grazing (extensive system) and a diet rich in grass, hay, and grains. This ethical farming translates into meat that meets strict EU standards – free of growth hormones and unauthorized antibiotics.
Expert Application: From Sauté to Fine Dining
Beef Tenderloin Tail is a versatile choice:
Raw: Ideal base for Tartare, Carpaccio, Beef Sashimi.
Quick Sear: Perfect for quick pan-searing sauté or grilling medallions.
Serving: Serve with buttery mushroom sauce, truffle oil, and fresh bread. The meat is best served chilled (for tartare) or seared briefly over high heat.
Nutritional Values
| 🥩 Nutritional Values: Young Heifer Tenderloin Tail for Tartare |
| Ingredient |
Amount (per 100 g) |
| Energy |
120 kcal |
| Protein |
21.5 g |
| Total Fat |
3,5 g |
| Saturated Fat |
1.4 g |
| Iron |
3.1 mg |
| Zinc |
4.5 mg |
| Vitamin B12 |
2.5 µg |
