The tenderloin is prepared form the hindquarter and removed in one piece, accounting for 1.6% of the carcase.
Fillet is one of the most tender cuts of beef; sitting along the spine, it’s the least weight-bearing muscle yielding little to no fat or connective tissue. Recognised for its leanness, delicate flavour and tenderness, it can be roasted whole or portioned for steaks. The butt fillet comes from the larger end of the tenderloin, it is a tender curt of beef which can also be roasted whole or portioned into steaks.
Butt Fillet
Eye Fillet Centre Cut
Fillet Steak
Fillet Tail