Beautiful marbling, a tender structure, and good fat coverage; beef from the heifer has it all. A heifer is a young cow that has had one calf. By calving, the animal develops more fat than a cow without a calf. The feeding of grains also provides intramuscular fat, the marbling of the meat. Tournedos is cut from the middle part of the tenderloin. Therefore, tournedos is also called tenderloin. It is the most tender piece of meat from a cow.
Structure: Beautifully marbled due to the grain feed
Origin: Europe
Cooking tip: Place the tournedos in the pan and fry them well on both sides in butter, regularly basting with the bubbling butter.
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