MERATA FARM

Beef tenderloin, also known as fillet in Europe, is cut from the beef loin. It sits beneath the ribs, next to the backbone and has two ends: “tail” - the small, pointed end starts a little past the ribs and grows towards the butt of the carcass. This muscle does very little work, so it is the most tender part of the beef. 

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It is suitable for fast, dry heat cooking methods, such as grilling, broiling or pan frying. 

 

Grilling is a popular method of preparing beef cuts, especially steaks. By grilling, one can take advantage of a high degree of heat which can quickly sear the outside of a steak cut, sealing in moisture and flavour while creating a desired crust.

 

Broiling is a cooking method where the meat is placed under direct heat such as flame.

 

Pan frying involves cooking in a shallow skillet. It can also give the meat a desirable crust and the tender cuts of beef are best suited for this method.