Beef Tenderloin Steaks

This cut comes from the loin, tucked inside the rib cage, it is the most tender muscle on the beef animal. It can be called by multiple names, but the texture is unmistakable. Buttery, soft, smooth...you choose. This is the most tender muscle from the beef animal. 

Beware the overcook!

Use the Cory Finger Poke test and make sure you don't over cook! Cory Finger Poke Test is performed by pushing the cooking meat with your finger. When trained you can easily tell the doneness of a cut of meat with your finger. Start with a raw piece of meat, poke its center and note the texture. Then begin cooking, and use a meat thermometer as reference to not doneness as it relates to "poke feel." It really works!

As you’ve come to expect, our meat is treated with the upmost ethical care and quality before it even reaches your door, so you know you’re getting the best product we have to offer.

Our certified organic, completely grass fed beef animals are raised outside year round. In the spring/summer/and fall they are rotationally grazed on our lush pastures with access to mineral, salt and fresh water. They spend the winter outside with shelter from the elements and access to our certified organic hay, fresh water, salt and minerals. They get such a nice heavy coat and fat layer that they don't mind the cold weather.