Tournedos de carne - 1 libra.
American steakhouse quality, selected for marbling, tenderness, and flavor.
Los tournedos son un corte de lomo de res mejor conocido por ser de la más alta calidad y brindar una experiencia de carne superior. Este tierno corte es magro pero increíblemente sabroso y brinda una textura lujosa y un sabor suculento. La elección perfecta para una cena exquisita.
Pruebe la diferencia usted mismo: Tournedos 1 lb. es un corte de carne que seguramente dará resultados. Rico en sabor, este lomo se puede preparar de varias maneras para disfrutar de una experiencia gastronómica placentera.
DETRÁS DEL PRODUCTO: Los tournedos son un corte de lomo de res mejor conocido por ser de la más alta calidad y brindar una experiencia de carne superior. Este tierno corte es magro pero increíblemente sabroso y brinda una textura lujosa y un sabor suculento. La elección perfecta para una cena exquisita.
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
Cut-specific flavor, marbling, and tenderness
USDA Prime is the highest USDA beef quality grade. Each cut expresses it differently: filet leads with tenderness, strip with beef flavor, and ribeye with marbling and richness.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.