Grass-Fed Beef Tenderloin
100% grass-fed and grass-finished beef tenderloin. Certified humane, non-GMO and raised without any hormones, stimulants or antibiotics on remote and pristine Australian ranches. The cattle are grown out for at least 5 years - twice as long as the average. This unique vintage beef offers rich, natural flavors and complex marbling with a golden hue, along with all the nutritional benefits of grass-fed beef.
- 100% grass-fed beef – no grains, ever
- Vintage beef – aged at least 5 years on the hoof
- Certified Humane
- Antibiotic and hormone-free –no growth promotants
- Non-GMO project verified
- Humanely & sustainably grown
- Single sourced
- Fully traceable - to individual ranches, age, and breed of the cattle, quality of pasture, type of feed, animal handling and processing
- Ships in an uncooked state
- Yields 10 servings on average
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Cooking & Serving
Grass-fed beef offers high protein, minerals and B-group vitamins such as niacin, thiamin and zinc; it tends to be lower in fat, and ours has about 30% less than conventionally raised, grain-finished beef.
Even though our grass-fed beef is quite tender, it’s always going to be leaner than beef that has a grain finish. And since it is leaner, you have to take care not to overcook this tenderloin, which will make it tough.
Try coating it with olive oil to protect it and help with browning. You might also use a light marinade. Grass-fed beef requires less cooking time than conventional beef, so make sure that you keep a close eye on it.
And be sure to cook only to rare or medium-rare so you don’t lose the tender texture and extraordinary flavor.
Skip heavy sauces or rubs for beef of this quality (although many chefs love to add a dab of our black truffle butter or a slice of our luscious foie gras). If you’re feeling adventurous, try steak tartare with a side of frites. Or cut steaks from the tenderloin and serve with a red wine sauce, a peppery rub, or even a mix of parmesan and anchovies. Potatoes make a classic side, from truffled fries to creamy potato salad, but we like polenta, spinach and Brussels sprouts, too. However you serve it, with tenderloin this fine, you are in for a pleasurable meal.