Beef tenderloin distinguished by its flavor, softness and tenderness. The meat undergoes a maturation period of 15-20 days, during which the breakdown of its muscle fibers helps achieve a tender texture. This process gives the cuts the creaminess and flavor that characterize this presentation. Presentation: 2 x approx. 200 g. Approximate weight: 2 tenderloins of 200 g each, about 400 g in total. This is a presentation of two pieces; both the individual weight and the total weight are approximate and should not be understood as exact guaranteed quantities. When preparing fresh products, there may be a slight variation in the final price depending on the weight. Therefore, the final amount may be adjusted to the weight of the prepared pieces. The indicated 400 g correspond to the approximate total content of the two tenderloins.