The meat is deep red to purple in color and the fat varies from pearly white to egg yolk yellow and even melts from the warmth of a hand. The texture of the subtly marbled meat is velvety yet firm. The taste is somewhat salty and spicy.
Thanks to dry-aging for a minimum of 21 days, the texture, juiciness, and aroma of the beef tenderloin are further accentuated.
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