The beef tenderloin is one of the noblest cuts of adult beef, and this product comes from the inner loins of dairy cows, specifically the Holstein breed. Its selection is based on various factors such as genetics, feeding, and animal welfare, allowing for exceptional quality meat. This meat comes from Bandeira, Silleda, in the province of Pontevedra, Galicia. The minimum maturation period for this tenderloin is 15 days, which ensures unmatched flavor and texture. The meat is vacuum-packed to ensure its freshness and preservation. It is recommended to take the meat out of the vacuum and let it reach room temperature for about 2 hours before cooking for the best results. It is advised to keep the product cold, between 0º and 4ºC. Bandeira, with over 30 years in the sector, is dedicated to the cutting of beef raised in Galicia, adhering to all animal welfare practices. Choosing this beef tenderloin means opting for a product that not only stands out in quality but also respects ethical production standards.