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Grass-fed Beef Tenderloin

5 pieces (about 22 lbs total)


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Five 4-5lb Tenderloins (Approx. 22lbs total)


Side Muscle On
Defatted (189A)
Free Range
100% Grass Fed (never grain finished)
Verified Black Angus Breed
No Hormone Growth Promotants
Individually Vacuum Packed
Fresh (frozen may be substituted due to availability)


New Zealand

The tenderloin is a long thin muscle located on either side of the cow’s vertebrae. Because the muscle is used very little during the cow’s life, this cut is exceptionally tender. It is also rather lean. Tenderloins can be roasted whole, but are often cut into tenderloin steaks (aka filet mignon).

These whole beef tenderloins are sold with the extra side muscle on, but have been trimmed of most of their surface fat.

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Store grass fed beef tenderloins in your refrigerator until you're ready to use them. For extended storage, freeze them individually and store them in your freezer in a sealed container with as much of the air pushed out as possible (packed in vacuum bags would be even better).

For freezing tips see: How to Freeze Better at Home

Grass fed beef tenderloins can be roasted whole in a 450 degree oven or sliced into tenderloin steaks. They can be sliced paper thin and served as Carpaccio with lemon & capers. Tenderloins pair well with sauces, particularly those involving red wine, mushrooms, pan drippings, shallots, Tellicherry peppercorns, cream or butter.

Tenderloin Recipes
Steak Recipes
Meat & Seafood Sauce Recipes

Recommended Cooking Temps:

Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

How to Tell Meat Doneness By Feel

Larger cuts of beef (like whole tenderloins) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking) you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.

If using steaks, rest for only 5 minutes.

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