The beef tenderloin steak is prized for its exceptional tenderness and mild, buttery flavor. Cut from the most tender muscle on the animal, it’s a classic choice for special occasions or anytime you want a steak that melts in your mouth with minimal effort.
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This cut comes from the loin, specifically the psoas major muscle that runs along the spine, beneath the ribs. It’s a muscle that does very little work, which is why it’s so tender—but it also means it’s lean, with a finer texture and less marbling than other premium steaks.
Cook tenderloin steaks with care over medium-high heat—grilled, pan-seared, or oven-roasted—to no more than medium-rare to preserve their delicate texture. A quick sear and a short rest is all it takes. Keep it simple—salt, pepper, maybe a pat of butter—and let the quality of the meat speak for itself.
Our cattle graze on lush pastures and forage, producing cleaner beef and a healthier ecosystem.
Our beef is 100% grass fed. They are never fed grain and are offered baled grasses and forage to keep them hearty in harsh winter months.
Pure meat with no antibiotics, hormones, steroids, growth enhancers or animal by-products, ever.
Our cattle roam freely on pasture, upholding the highest standards of humane treatment.
Our farmers use regenerative practices like rotational grazing that enrich soil, improve water retention and support biodiversity.
We proudly partner with small-scale east coast farms ensuring superior, ethically-raised beef.
By partnering with pioneering farmers who challenge industrial agriculture at every step, we’re restoring the connection between people, the land and their food. Join us.
