The Whole Beef Tenderloin is the most tender of the beef roasts. 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, only about 8lbs of meat so it is also very expensive. At John Henry's Meats, we want to make sure that you get your money's worth! You'll receive your tenderloin fully trimmed, with all the tough silver skin removed for you, so it is ready to be cooked when you receive it. This cut of meat is also where we get the famous Filet Mignon steak cut as well our delicious and tender Beef Kabob meat. You can also order a smaller, trimmed down version as a Half Beef Tenderloin. To see how we do it check out Katie's Whole Beef Tenderloin Video.
Serving Size: For average servings estimate .5 lb per person.
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!
The Ribeye Steak is moderately to very marbled making it very tender and one of the most flavorful steaks available. Our butcher slices the Ribeye’s into 1” thick steaks. You will receive 1 steak per package.
Each of our Quarter Pound Homemade Bratwurst is ground, stuffed and twisted by hand. Our Chicken Chorizo Brats are made with Pasture Raised Chicken and seasoned with a certified organic seasoning. Try something different!