The beef tenderloin is one of the most valued cuts of beef, taken from the loins of Frisona dairy cows. This cut is noted for its quality, ensured through careful selection in breeding, feeding, and animal welfare. The meat from Bandeira comes from livestock with genetic excellence, guaranteeing a high-quality product perfect for creating unique culinary experiences. Each tenderloin is aged for at least 15 days, intensifying its flavors. It is recommended to rest it outside the vacuum packaging for about two hours before cooking to reach room temperature, ensuring optimal cooking. To preserve it, keep the product refrigerated between 0º and 4ºC and consume it within 3 days after purchase. Born, raised, and slaughtered in Spain, specifically in Bandeira, Silleda (Pontevedra), this tenderloin represents the tradition and quality of Galician meat.