Dana Bonfile

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The meat of approximately 2 kilograms, located between the ribeyes and the shins of cattle, is called tenderloin. In other words, meat is extracted from both sides of the backbone of butchery animals. No matter which dish it accompanies, the tenderloin, which has a unique beauty, is the most delicious and saturated form of meat. Tenderloin, which is considered the most suitable meat for steak, can also be delicious with juicy dishes.


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