Aged beef tenderloin stands out for its flavor, softness and tenderness. During 15-20 days of aging, the muscle fibers break down, a process that helps create the meat's tender texture. The description also highlights the creamy quality that the cuts develop after this aging period. The presentation is 2 x approx. 200 g: 2 tenderloins of 200 g each, about 400 g in total. Both the individual and total weight are approximate. As this is a fresh product, the prepared weight may vary slightly from the indicated amount. When preparing fresh products, the final price may vary slightly depending on the weight. This reference corresponds to the two tenderloins together, with the approximate quantities indicated for each piece and for the total.