BYOB (Be Your Own Butcher)! With our 4 lb. 100% Grass-Fed Tenderloin Primal, you can cut your OWN Tenderloin steaks! Filet Mignons, Chateaubriand, Tournedos and Filet Tips, cut as few or as many as you need and cut them to your preferred thickness. It also doubles as a roast – whatever you don’t want to cut can be placed in the oven to feed a crowd. And…we’re throwing in Ray’s favorite knife (an $80 value) to make sure you’ve got the right tools to play butcher.
Filet Mignon, the most tender piece of meat on the cow, comes from the aptly named Tenderloin, a long thin strip that bisects two primals – the Sirloin and the Shortloin. Filets are cut from the smaller (forward) end of the tenderloin, where the meat is at its most tender – and most prized. On average, a full Black Angus cattle only yields about one pound of filet mignon, making it a particularly coveted cut.
For centuries, Uruguay has been at the forefront of sustainable cattle ranching, long before “sustainability” became a buzzword. Sitting atop one of the largest freshwater aquifers on Earth and free of environmental pollution, its vast pastures are the perfect environment for raising cattle. Here, we partner with small family farms, where gauchos meticulously care for both their herds of Black Angus cattle and the treasured pastures they graze on. The cattle spend their entire lives grazing exclusively on this nutrient rich grass. The end product is a rich and tender beef, leaner than its grain-finished counterpart and high in Omega-3 fatty acids.