WHOLE BEEF TENDERLOIN - 30 DAY DRY-AGED

WHOLE BEEF TENDERLOIN - 30 DAY DRY-AGED

$130.00
$130.00
Sold Out

Size: 3.26 lbs

30 Day Dry-Aged whole beef tenderloin- the most tender part of a beef.

This cut makes the ultimate centerpiece of a meal!

 

Creamy Horseradish Sauce Recipe

 

 

  • Pasture Raised 

  • Grass and Non-GMO Grain Fed Premium Beef

  • Raised Without Hormones or Antibiotics

  • Dry-Aged

  • USDA Inspected

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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

COMING SOON!

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