{"id":1876,"date":"2022-03-26T12:13:37","date_gmt":"2022-03-26T12:13:37","guid":{"rendered":"https:\/\/jac-sa.com\/vacuno\/frozen-beef-tenderloin"},"modified":"2023-04-25T10:38:00","modified_gmt":"2023-04-25T10:38:00","slug":"tenderloin","status":"publish","type":"vacuno","link":"https:\/\/jac-sa.com\/en\/beef\/tenderloin","title":{"rendered":"Tenderloin"},"content":{"rendered":"\n<p>The beef tenderloin is located on the inner side of the lower loin, is covered by the kidneys, and can be divided into head, centre and tip, as well as other smaller parts such as ear, cord and rosary. From the tip we obtain the filet mignon, from the thick fillets in the centre the tourned\u00f3 and from the head the chateaubriand. This is the beef piece par excellence, and one of the most valued cuts. It is extremely juicy, tender and with hardly any fat.<\/p>\n","protected":false},"featured_media":1714,"template":"","pieza-de-vaca":[],"class_list":["post-1876","vacuno","type-vacuno","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/vacuno\/1876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/vacuno"}],"about":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/types\/vacuno"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/media\/1714"}],"wp:attachment":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/media?parent=1876"}],"wp:term":[{"taxonomy":"pieza-de-vaca","embeddable":true,"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/pieza-de-vaca?post=1876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}