Montpak International Inc.

Tenderloin (6x1 GF)

Prepared from the short saddle 2 bones, the tenderloin is detached with a knife from the coaxial for his tenderloin tip part and detached with a knife from lombar vetebra for tenderloin tail part, the free fat and all frayed tissus during the debonning are removed, the side chain, the sub-adjacent fat and also the silver skin remain with the tenderloin.