What you’re getting
Beef tenderloin from grassfed cows.
0.5 - 1.4 lb
Raw. Frozen. Keep frozen or refrigerated.
What’s the big deal?
Have you ever wondered what a tenderloin is, and what makes it so special and fancy? The more a muscle gets worked during an animal’s life, the tougher it is, and the more flavorful. The tenderloins, two small muscles running along each side of a cow’s spine, get used the least—so they’re the most tender muscles we can get from a cow. But since working muscles also get more flavor, the tenderloin usually gives you tenderness at the cost of taste. But this is something different. These tenderloins come from older animals, who developed boatloads of flavor over their lifetime. That means their tenderloins aren’t as quite as soft—they’re more like other types of steak—but their deep beefy flavor will blow you away.
Cooking tips
For best results, salt or marinate 24 hours ahead and serve rare to medium rare. Slice into thick steaks for date night filet minon, or sear and roast whole for an elegant (and incredibly nutritious) centerpiece. Try this recipe for roasted beef tenderloin with red wine sauce. Or, hey, serve it for breakfast with poached eggs and hollandaise. Who says you can’t?
How we raise our cows
Raising good beef is an art, but it revolves around two very simple things: cows and grass. We’re always working to ensure our cows have plenty of good grazing, and other than that, we get out of the way! No shots, pills, or barns. When it’s time to harvest them, we send them to a local, state-inspected butcher for processing. For more information about our farm’s practices, check out Our Standards.