This grass-fed beef tenderloin is true to its name—tender in every way.
Since grass-fed beef is so lean, it can sometimes seem tough to a palate accustomed to grain-finished beef. But this cut offers all the health benefits of grass-fed beef along with the tenderness usually associated with grain-finished beef.
Good to remember: lean texture means grass-fed beef cooks faster than you expect. Keep a close eye on it to avoid drying it out. And don't cook it beyond rare to medium rare. Then sink your teeth into the flavor of authentic beef.
Just the facts
- Raised on family-owned ranches
- 100% grass-fed beef
- No antibiotics, no hormones, no stimulants
- Lean, tender meat with a mild flavor profile
- Ships in an uncooked state
- Yields 5-6 portions 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
Our mission is to find ranchers that share our vision of a more humane and sustainable way of rearing livestock. We work only with those who respect nature, and focus on the best animal welfare practices as well as responsible stewardship of the land and environment.
Family-owned and -operated ranches in Australia allow the Angus and Hereford breed cattle a free-range lifestyle and a diet of 100% grass, including alfalfa and rye. These high-protein grasses along with plenty of exercise, convert to soft-textured muscle, not fat, and a firm, yet springy texture in the beef.
In keeping with our principles and protocols, the cattle experience little stress and never, ever get any hormones, stimulants or antibiotics.
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.