Beef tenderloin price per kg compared
In October 2026 the average price for beef tenderloin at the 12 online butchers we track is €78.01 per kilo (standard), €259.92 (wagyu) and €102.54 (black angus). MeatCode tracks 80 products from 12 Dutch online butchers, updated several times a week.
Lowest price per kg per shop
| Shop | Lowest €/kg | Updated |
|---|---|---|
| InAMood | €23.33/kg | 5 October 2026 |
| BBQuality | €34.00/kg | 5 October 2026 |
| Internetslagerij | €37.95/kg | 5 October 2026 |
| The Meat Boys | €44.00/kg | 5 October 2026 |
| The Meatlovers | €44.95/kg | 5 October 2026 |
| Mastermeat | €49.97/kg | 5 October 2026 |
| Het Vleescentrum | €50.00/kg | 5 October 2026 |
| MeatForMore | €50.00/kg | 5 October 2026 |
| LeJean | €53.67/kg | 5 October 2026 |
| Butchery | €53.98/kg | 5 October 2026 |
| Beef en Steak | €62.99/kg | 5 October 2026 |
| Grutto | €93.44/kg | 5 October 2026 |
Average per kilo: standard €78.01·wagyu €259.92·black angus €102.54
15 products · laagste €/kg eerst
Ossenhaas Puntjes Australië Wagyu (BMS 6/7)
Lowest price per kg shown
Within the current selection on MeatCode
250g
Ossenhaas Tournedos Uruguay Wagyu
150-200g
Ossenhaas (Chateaubriand) Uruguay Wagyu
500-950g
Ossenhaas Tournedos Australië Wagyu (BMS 6/7)
150-200g
Ossenhaas (Chateaubriand) Australië Wagyu (BMS 6/7)
500-1000g
Tournedos Australisch Wagyu BMS 8+
130-240g
Ossenhaas Kagoshima Wagyu A5+ (BMS12)
100-240g
About beef tenderloin
Beef tenderloin (ossenhaas in Dutch) is the most tender cut of beef. The muscle sits on the inside of the loin, along the backbone, and does almost no work. That makes the meat soft and lean, with a mild flavour. Each animal has only two of them.
Tenderloin prices per kilo vary a lot, mostly for three reasons. The first is which part you buy: a whole tenderloin, the centre cut (chateaubriand), tournedos and tenderloin tips are different products. Tips and strips come from the thin tail end and from what is left when the butcher trims the tenderloin. They often cost a lot less per kilo than tournedos or a whole centre cut. The second is the breed: Black Angus, grass-fed beef and Wagyu cost more than standard beef. The third is the origin, such as Uruguay, Argentina, Ireland, Australia or New Zealand.
Buying a whole tenderloin? Check what is still on it. An untrimmed tenderloin often still has the chain (the thin side muscle) and the silverskin. You cut those off yourself, so you end up with less meat than you pay for. With Wagyu you often see a marbling score (BMS) or a Japanese grade like A5: the higher it is, the more fat runs through the meat. So always compare like with like: tips with tips, tournedos with tournedos.
Related cuts
Frequently asked questions about beef tenderloin
What does beef tenderloin cost per kilo?▾
At the 12 online butchers we track, beef tenderloin costs on average €78.01 per kilo (standard), €259.92 (wagyu) and €102.54 (black angus) in October 2026. Check the table above for the current per-kilo price by shop.
Where can you buy beef tenderloin online?▾
Several Dutch online butchers sell beef tenderloin, including The Meatlovers, BBQuality, Butchery, InAMood and Internetslagerij. On MeatCode you can compare 80 beef tenderloin products from 12 shops, updated several times a week. Check the table above for current per-kilo prices by shop.
What is the difference between tenderloin, tournedos and haasbiefstuk?▾
They are all tenderloin, cut in different ways. Tournedos is a thick, round slice from the middle of the tenderloin. Haasbiefstuk is a thinner steak from the same muscle. Chateaubriand is a thick piece from the middle, enough for two people. A whole tenderloin you portion yourself.
What are tenderloin tips (ossenhaaspuntjes)?▾
Tenderloin tips are small pieces of tenderloin, often from the thin tail end or from what is left when the butcher trims the tenderloin. It is the same tender meat, only in uneven pieces. They work well in a wok, in stroganoff or on skewers, where the shape does not matter. Per kilo they often cost less than tournedos or a whole centre cut.
How do you cook a whole beef tenderloin?▾
Take the tenderloin out of the fridge half an hour ahead and trim off the silverskin. Sear it on all sides in a hot pan or over direct heat on the BBQ. Then finish it in the oven or indirectly on the BBQ to a core temperature of 54 to 56 °C for medium rare. Let it rest for 10 minutes before you slice it.