Dry Aged tenderloin

Dry aged beef tenderloin has aged for at least 30 days, obtaining a silky soft meat texture, a dark intense color and a particularly expressive taste.
To enjoy a special and unusual meal, it is not necessary to use spices other than salt and pepper.
The weight of the fillet ranges from 1.2 kg to 2 kg and it depends on the slaughter age, breed and fattening of the animal.

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