Tenderloin Filets

Indulge in the sublime texture and delicate flavor that make these steaks truly exceptional. Elevate your dining experience with our exquisite Wagyu and Angus Tenderloin collection, sourced exclusively from MTX Ranch and the Iron Table Ranch for an unforgettable taste sensation.

The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for.

The Angus Tenderloins are available in Frozen or Fresh formats.  Both formats are the same beef with the Frozen being flash frozen as soon as it is processed and the Fresh never being subjected to the freezing.  Wagyu Tenderloins is available in Frozen only.