Compare prices for beef tenderloin

What you need:

• various shopping opportunities

Buy beef tenderloin cheap

• If you Beef fillet If you want to prepare, in most cases you have to dig a little deeper into your pocket, because the fillet is the most expensive piece of Beef. If it should also be cut into the right shape, such as steaks, the prices will rise again.
• At most butchers, beef fillets cost around 30 euros per kilogram when cut. If you do that meat Buying in advance and portioning the beef fillet yourself can usually save you a little bit of money.
• When choosing your butcher, pay attention to where they get their meat. The quality of the fillet is already determined by the animal husbandry. Factory farming and turbo-fattening with antibiotics is not just an ethical problem. Both of these also make the meat watery and tough.
• Small butchers who still do all the work themselves, from slaughter to sale, can often buy cheaper and therefore offer the meat cheaper. In this case, a fillet of beef can be had for 15 to 20 euros per kilogram.
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• For fillet prices below ten euros, you should get an explanation of how this works. Either the butcher is ruining himself because he cannot calculate, or there may be something wrong with the origin of the meat. In rare cases, however, he also has such a diverse customer price that he can offer all cuts of meat at a uniform price. For the sake of fairness, you should then buy other pieces in addition to the valuable fillet.


Instructions - Fry beef tenderloin

No matter if English, medium or well-fried: Beef fillet always tastes good and is also ...

• If you buy beef directly from the breeder, you can achieve a low meat price with savings packages. Here, however, you usually have to buy ten kilograms at a time to get one kilogram of beef fillet.

Understand beef prices

• A cattle is fattened in industrial animal husbandry for 18 months.
• During this time it mainly eats hay and grass silage, but also grain and in the first 12 weeks milk.
• Cattle are among the slowest to gain weight, so a farmer must invest more feed and time to produce cattle ready for slaughter.
• The beef that is ready for slaughter weighs between 450 and 600 kilograms. Around two to three kilograms of it are the coveted fillet of beef. In addition, half of the weight consists of bones, blood and organs that cannot be sold. If the customers only want the fillet, these two kilograms have to be used to pay for the whole beef.
• The beef fillet can only be cheaper if you relieve the butcher and buy a whole half of the beef or at least large unprocessed pieces.

All information: as of July 2012