Frozen Cazurra Tenderloin

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Size 2,5 kg
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Tenderloin is a prized and highly valued cut of meat, known for its tenderness and delicate flavor. This cut comes from the inner part of the animal's loin, an area that performs less movement, which is why the meat is particularly tender.

Chef's Advice

It is often served in medallions or cut into steaks, and because of its quality and tenderness. It can also be used to prepare classic dishes such as tenderloin Wellington or tournedos.

Open the vacuum-packed product 1 to 2 hours in advance to oxygenate the meat, restore its original color and bring it to room temperature, which is optimal for cooking. We recommend pan cooking with Salted Butter, seasonings and added Salt.

What kind of meat is Cazurra?

Cazurra is 12- to 18-month-old cow from the Pyrenees, mountains in southwest Europe that form a natural border between France and Spain.


Pyrenees SPAIN


Cazurra Beef


2,5 kg, frozen

José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration. 
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.

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