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$129.99

NOTE: MAY BE DELIVERED FROZEN (If it’s a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)

Whole Tenderloin | USDA Prime

Rated 5.0 out of 5
6 Reviews

From $129.99

Regular price $129.99

This is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse. Wrap it in our awesome BACON and enjoy them even more.

Buying the whole tenderloin means you can get the three cuts, the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.

Note that PSMO stands for: Peeled, Side Muscle On (meaning that the fat is removed, but silver skin remains). You will need to cut this piece of beef into portions, but you will save some money by doing it.... and you get to play around with knives and feel like a butcher!

Source: Midwestern Farms

This product has been aged for 30+ Days to improve tenderness and flavor

Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Prime

 Best for: Grilling, Braised, Pan-Seared, Broiled

 Best Cooked: Medium-Rare, Medium

We suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.

 

NOTE: MAY BE DELIVERED FROZEN (If it’s a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)

This is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse. Wrap it in our awesome BACON and enjoy them even more.

Buying the whole tenderloin means you can get the three cuts, the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.

Note that PSMO stands for: Peeled, Side Muscle On (meaning that the fat is removed, but silver skin remains). You will need to cut this piece of beef into portions, but you will save some money by doing it.... and you get to play around with knives and feel like a butcher!

Source: Midwestern Farms

This product has been aged for 30+ Days to improve tenderness and flavor

Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Prime

 Best for: Grilling, Braised, Pan-Seared, Broiled

 Best Cooked: Medium-Rare, Medium

We suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.

 

average rating 5.0 out of 5
Based on 6 reviews
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Rated 5 out of 5
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6 Reviews
Reviewed by Sean R.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Phenomenal

My expectations were exceeded. The silver was already removed. The meat was so tender and actually had a good amount of flavor, much more than expected.

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Rated 5 out of 5
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Reviewed by Michael B.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Whole tenderloin USDA prime

I bought this prime loin for My sons birthday. He seared it on the grill. This meat just melted like butter in your mouth. Great product.

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Rated 5 out of 5
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Reviewed by Kathleen P B.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

worth every penny

This is my first time ordering from Meat N Bone and I was a bit nervous about buying high-end meat over the internet where I couldn't look at it before purchasing. I was absolutely gob smacked at the quality of the beef I received. They had even fabricated the silver skin so it was ready for breakdown without any additional work. I was able to complete my fabrication in about 10 minutes and I now have filet mignon, a tenderloin roast and the makings for Korean shaken beef in my freezer. I will definitely use them again. It was much more expensive than when I buy it at my local market, it well worth it in this time of social distancing.

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