You will find here all beef cuts coming from fresh farm.
This category includes all the basics cuts of beef:
Tenderloin, Sirloin, Ribeye, you name it!
The word sirloin derives from the Middle English surloine, itself derived from the Old French word surloigne (variant of surlonge), that is, sur for 'above' and longe for 'loin'. In Modern French, the cut of meat is called aloyau or faux-filet
A beef tenderloin, known as an eye fillet in Australasia, filet in France, the United Kingdom, South Africa and Germany, is cut from the loin of beef.