Beef cold cuts - Import export

Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited for portioning into steaks for pan-frying and barbecuing or strips for stir-frying.