Paraguayan Meat
Weight range: 1.8kgs > 2.7kgs
The tenderloin is the most tender of beef cuts. Surprising to most, a tenderloin steak has less fat than the equivalent weight of a chicken thigh. Contains no GMOs, steroids, added hormones, antibiotic or pesticides.
Grain-Fed Striploin (Faux-Filet) 
Weight range: 2.2kgs > 3kgs
The strip steak, also called a New York strip or a Kansas City strip steak (US), or a sirloin steak (UK/AU/NZ), is a cut of beef steaks from the short loin. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, though not as tender as the nearby rib eye or tenderloin. Fat content of the strip is somewhere between the two cuts.
Organic Ribeye (Entrecôte) 
Another higher end cut of meat from 100% grass-fed beef, raised on organic pastures without the use of genetically engineered grains, antibiotics, hormones or any other growth promoting drugs. This is the front end of the Longissimus dorsi, from the Rib primal of the steer. This cut is highly marbled, allowing for fat to wrap around the meat for even flavor content and moisture when cooked.
