This prime peeled tenderloin is completely defatted. Since it’s the tenderest part of the cow, beef dishes requiring exceptionally tender meat, such as steak tartare, are usually made from tenderloin. However, the tenderloin isn’t naturally flavorful, so we suggest you season with bold strong spices to give it a boost of flavor or follow our Beef Wellington recipe to make an unforgettable dish.
At Wild Fork Foods, our beef is predominantly sourced from Colorado and Nebraska, where the cold weather attracts some of the best-quality English and continental breeds, such as Angus, Hereford and Limosime. Close proximity to these states guarantees that our cattle enjoy high-quality feed year-round.
Country of Origin: United States of America
