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Cooking Roast Beef Tenderloin with Cumbraes Butcher Jerry Meneses

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Uploaded by on Jun 16, 2009

Join Cumbraes Jerry Meneses as he gives you cooking instructions for Roast Beef Tenderloin.

The Cumbrae's tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms' naturally raised meats to Toronto's food connoisseurs.

Cumbrae's has become Toronto's meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae's enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

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  • We just paid $110 for pieces large enough to feed 9 people...I hope I don't mess it up. Thanks for the help.

  • Nice amount of marbling. At first I thought it was a lean cut of meat but you said marbling and I saw the zoom in and I was like "Ah". Looks delicious. Fat does add moisture and does make it juicier or what people like to say makes it an exquisite cut. Also it adds nice flavour to it.

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