NOTE: MAY BE DELIVERED FROZEN (If it’s a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)
This is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse. Wrap it in our awesome BACON and enjoy them even more.
Buying the whole tenderloin means you can get the three cuts, the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.
Note that PSMO stands for: Peeled, Side Muscle On (meaning that the fat is removed, but silver skin remains). You will need to cut this piece of beef into portions, but you will save some money by doing it.... and you get to play around with knives and feel like a butcher!
Source: US Midwest
This product has been aged for 30+ Days to improve tenderness and flavor
Grade: USDA Prime | Black Angus Beef | Top 2% of Prime
Average Serving Size: Male 12 Oz / Female 8 Oz
Best for: Grilling, Braised, Pan-Seared, Broiled
Best Cooked: Medium-Rare, Medium
We suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.
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