Grass-fed Beef Tenderloin

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).

Montana Black Angus Beef is free range beef in the truest sense of the word, raised on the expansive open Montana range with minimal human contact. Read Why “Free Range” Doesn’t Do Montana Black Angus Justice for more details.

Cattle raised in many other states in the United States must be heat tolerant breeds, which do not produce the best tasting beef. The cooler weather in Montana is ideal for raising Black Angus cattle, regarded to be one of the best breeds for quality beef. Why Angus Cattle are Special.

The Stenburg family has worked for generations to raise the finest grass-fed beef available though careful breeding. The quality of their line’s genetics is such that the lead Stenburg bull is ranked fourth in the world. Why Excellent Genetics = Excellent Beef.

No growth stimulants, hormones, or antibiotics are used in the production of this beef. These cattle are fed a 100% grass diet, free from corn or grains. Read The Different Ways Cattle are Raised to see how Montana Black Angus Beef’s husbandry excels compared to other varieties.

Specifications: Each grassfed beef tenderloin weighs approximately 5 pounds. They have been peeled (i.e surface fat has been removed following the natural contour of the surrounding muscles) so very little prep work is required to use them. They have also been wet-aged for 21 days for better flavor and tenderness. They are shipped frozen and individually wrapped.

Applications: 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.

Recommended Cooking Temps:

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

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.

How to Store and Share: Each tenderloin comes individually wrapped, which means (depending on the size of your order) the case can be easily split with friends or family. These tenderloins should be kept frozen until you are getting ready to cook them, as thawing and refreezing can damage their texture and flavor. For thawing tips, read Safely Defrosting Food.

Origin: Montana

Shipping Method: Fedex Overnight