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We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

All Things Roast

$15 $15/LB

You can prepare this by cooking

Dry Aged Ground Beef

$7 $7/LB

You can prepare this by cooking
on the grillin a skillet

Chili Grind

$7 $7/LB

You can prepare this by cooking
with a Crock Pot
You missed out on one badass cut!

Whole Tenderloin

$140 3.8-4.5 lbs / Ships Fresh

Join the Waitlist

Other Awesome Cuts

All Things Roast

$15 $15/LB

You can prepare this by cooking

Dry Aged Ground Beef

$7 $7/LB

You can prepare this by cooking
on the grillin a skillet

Chili Grind

$7 $7/LB

You can prepare this by cooking
with a Crock Pot

What's
In It?

meat location illustration

As implied by the name, the Tenderloin is an exceptionally tender cut, from the lower back of the beef. The entire muscle is known as the Tenderloin, whereas steaks cut from the same area are served as Filet Mignon. Tenderloin also appears opposite the Strip in both Porterhouse and T-Bone steaks.

Good for

Grilling Grilling
baking in the oven Oven

Cooking Notes

This cut does not have much protective fat, so you want to cook it quickly over high heat. The idea is to get a nice sear on the outside, while keeping the internal temperature to a juicy 130°F (medium rare). Be careful not to overcook this wonderfully tender cut, the lack of fat could leave you with a tough meal. Finally, let your tenderloin rest before enjoying and enjoy with a nice bearnaise sauce. It is a technically difficult sauce to make but soooooo worth the effort.