A Beef Tenderloin is often referred to as the most tender cut of beef. It is cut from the top loin of the beef near the spine. This thin, supportive muscle is rarely used, so it develops almost no fat, and extremely fine marbling. The tenderloin is a very rare cut because there are only 2 small tenderloins per cow. Every cut of beef tenderloin is trimmed of excess fat and the silver skin is removed. Our butchers take extra time and detailed attention to make sure your grass fed, pasture raised beef tenderloin is the most flavorful and tender cut of meat you have ever tasted! Our butcher also folds and ties the meat together so it cooks the meat evenly all around the tenderloin when you prepare your meal.
When planning to serve Beef Tenderloin for a special dinner, it is most important to make sure you purchase the correct amount. For average adult servings, we recommend you estimate about 1/4 - 1/2lb of beef per person. Whether you are serving the tenderloin cold with a sauce and roll, or whether it will be served hot, you want to make sure you have enough for your guests. This cut of meat is delicious and we find that most people will want a nice, large serving. If you are serving other meats, plan on the lower end of 1/4lb per person. If this is the only meat being served, plan on 1/2lb per person.
The tenderloin is very lean and can dry out quickly if overcooked! Be sure to check out our Recipe Corner if this is your first time cooking beef tenderloin. You can also see how our butchers trim and prepare a tenderloin in Katie's Whole Beef Tenderloin Video.
All of our cows here at John Henry's are grass-fed and grass-finished. We raise them locally on our family farm, and they are never given any hormones or antibiotics. Our fields and feed are never exposed to harsh chemicals or pesticides. Our cows are pasture raised and love to spend their days being outside with either their faces towards the sun or their rears towards the wind!