The three main "cuts" of the tenderloin are the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. 

0.375 LB average steak*

We deliver twice a week, orders will be shipped on Tuesday and Thursday - after 430pm

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