The tenderloin is opposite the strip in a porterhouse or T-bone steak. The entire piece is known as the tenderloin and smaller cuts of it are served as filet mignon, the most tender muscle in the entire animal. This cut requires high heat and a short cooking time to achieve a juicy, perfectly seared exterior while maintaining a medium rare internal temperature of 130 degrees. Due to its low fat content, it is important to avoid overcooking this cut in order to preserve its tenderness.
- Vacuum sealed and wrapped in butcher paper
All of our meat is raised on our Nebraska Ranch and processed in a local USDA Inspected facility.