Sharpen your knives, because this beef tenderloin is perfect for gourmets who prefer to trim and cut beef to their liking. When tenderloin is butchered for you, the cost is among the highest for beef. That’s why it’s worth learning how to cut this one yourself.

Our restaurant-quality beef comes from Angus and Angus Cross stock raised exclusively for D’Artagnan by an almost two-decades-old cooperative of ranchers committed to strict protocols of humane animal husbandry.

The cattle roam freely in grassy pastures in the Northwestern United States, and are finished on a 100% vegetarian diet of barley, corn and hay to produce a consistently marbled and flavorful meat. No antibiotics, hormones, steroids or animal by-products of any kind are used, which means the cattle take a little longer to come to market, but that’s fine with us. A stress-free lifestyle produces tasty results.

It’s called the tenderloin with good cause; this muscle works very little, so the cut offers up the tenderest piece of beef. Hand cut steaks of your liking from this tenderloin and introduce them to the grill, or tie it up into a roast for a special occasion meal. If you want to get fancy, Beef Wellington is a classic recipe in which the tenderloin is wrapped in puff pastry. But you can’t go wrong keeping it simple. This tenderloin can take it. We recommend grilling or roasting to rare or medium rare in order to enjoy the superb flavor of this exceptional beef at its best.

• 100% natural beef from all-natural Angus or Angus cross stock.
• Strict protocols for humane treatment from birth through processing
• Cattle are pasture-raised then finished on a 100%-vegetarian diet of barley, corn and hay
• No growth hormones, steroids or antibiotics.
• Equivalent to Choice Plus graded beef
• Wet aged a minimum of 21 days
• Average yield: 5 8 oz steaks
• Ships in an uncooked state

Nutrition Facts