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Grass Fed Beef Tenderloin

Widely regarded as the most tender section of beef available, the Tenderloin is where some of our favorite cuts of meat come from. Flavorful T-bones and big juicy Porterhouse steaks get a portion of their delicious meat from the Tenderloin, along with the most highly prized and tenderest cut, the Filet Mignon. Already boasting some of the finest meat, the Tenderloin gets that much better when it’s made from Grass-fed Beef. So much more flavorful than its grain-fed counterpart, this beef is not only healthier but also the more delicious option! Whether you prefer to break down the loin yourself or you’d rather receive your steaks conveniently cut and portioned for you, we have a multitude of options. Explore our entire selection of Grass-fed beef tenderloin below to choose the right cut for you!
1 - 4 of 4 products:
Grass Fed Beef Tenderloin, Whole
from New Zealand by Angus Pure Special Reserve
Grass Fed Beef Tenderloin Steaks
from New Zealand by Angus Pure Special Reserve
Grass Fed Beef Tenderloin, Cut To Order
from New Zealand by Angus Pure Special Reserve
Angus Grass Fed Beef Reserve Tenderloin - Whole, Boneless
from New Zealand by Silver Fern Farms
Velvety tender grass-fed beef at its finest, you won't want to miss this whole tenderloin!

The Tenderloin is a long muscle running along the rear portion of the spine. It stretches from the hip bone to the thirteenth rib sitting comfortably behind the kidneys. Thanks to its location, it gets little use, which is the reason it remains so soft and tender. Wrapped in a thick layer of crumbly fat, also known as suet, the Tenderloin is accompanied by a smaller skinnier muscle called the chain. This piece is generally removed and sold separately in grocery stores. With buttery soft interiors, the steaks cut from the tenderloin are positively bursting with flavor. Delightful as-is these meats require little more than a quick sear in a hot pan, making them the ideal restaurant cut and a chef’s favorite during busy weekend services. When it comes to seasoning, Tenderloin needs little else besides salt and pepper, however, because it is such a lean cut sometimes chefs opt to dunk it in a marinade for an extra boost of flavor. Another tempting option is to finish your steaks with a generous knob of butter and a handful of fresh hardy herbs like Rosemary and Thyme. You’ll often see Tenderloin steaks served alongside a savory red wine pan sauce or a silky Bearnaise. Whichever direction you take flavor-wise, we’re sure you’re going to love this incredible cut of meat for its fantastic texture and inspiring taste!

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Grass Fed Beef Tenderloin Questions And Answers