Montpak International Inc.

Beef tender loin AA (4x1)

Beef tender loin AA (4x1) - Prepared from the hind quarter, the tenderloin is detached with a knife from the coxal for his tenderloin tips part and detached with a knife from the lumbar vertebra for tenderloin tail part. The free fat and all frayed tissues during the deboning is removed. The side chain, the sub-adjacent fat and also the silver skin remain with the tenderloin. NAMP # 189A