Meat @ 50°C |Tenderloin|

This time I ordered two rib eye, one bone in, referred to as a tomahawk steak and my favorite a tenderloin. This time I cook it @ 50°C until I reach a core temperature of 50°C. The tenderloin was superb and is one of my favorite cuts (psoas major muscle) that spans the transverses the short loin and the sirloin. If you handle it and cut it length ways, the meat will offer an eating experience you’ll never forget. This tenderloin was a the center-cut and not the tail. /Thank you Cumbrae Toronto/

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