The tenderloin is home to some of the most well-loved steaks available and responsible, at least in part, for the successes of steakhouse classics like the Porterhouse, T-bone, and of course, the Filet Mignon. Sold whole, our tenderloin is versatile as well as delicious, offering up a range of gastronomic possibilities. Roasted in its entirety, it makes an elegant presentation and feeds a crowd, or fabricated into filets, medallions, or several smaller roasts, you can’t go wrong with this tender and luxurious portion.
Thanks to its location along the rear portion of the spine, the tenderloin doesn’t see a whole lot of use throughout the cow’s lifetime. This inaction helps it retain its tender and yielding texture. Excellently butchered and hand-trimmed, you’ll find there is little to no prep-work involved in preparing this portion for cooking, and the fabrication of smaller cuts is made simple and straightforward. As versatile as it is tasty, easily prepare anything from a Beef Wellington to a simple fillet with our delicious grass-fed whole tenderloin.
While the tenderloin is lauded for its texture, it has never been regarded as one of the most flavorful cuts; that’s why you’ll often see medallions of Filet Mignon wrapped in bacon for added flavor and moisture. Our grass-fed beef, however, is the perfect solution to generic feedlot beef’s lack of savor. Raised in a natural way, our grass-fed beef is sourced from small sustainable farms located throughout New Zealand. Allowed to roam free on lush pastureland, our black Angus cows forage and feed on the local flora until they reach maturity. This natural lifestyle and wholesome diet make our grass-fed beef some of the most flavorful available. Lean and tasty, you’re going to love the way the bold meaty taste of our whole tenderloin levels up the flavors in all your favorite recipes!