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We Ship Everywhere. We deliver in South Florida.
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
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.
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Rated 5 out of 5
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Great holiday feast
My first time making beef Wellington. Great flavor! Family raved about the meat.
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Rated 5 out of 5
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Excellent
I bought 2 f these whole tenderloins and made beef Wellingtons.
A crowd pleaser, no leftovers
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Rated 5 out of 5
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Loved it
Worth the money. I usually get my tenderloins at Costco. This Prime beef was much better. I cut it in half prior to cooking, and you could see the marble in the beef. I sous vide both halves at 128 for about 1 and half hours. Then finished in butter, garlic and thyme on cast iron. While beef rest, I seared onions in the juices from the sous vide bag. After 10 mins or rest, sprinkled sea salt and was good to go. Perfect medium rare on the thicker cut, medium rare plus on the narrow end.
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Rated 5 out of 5
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