These Grass-fed and finished tenderloins offer a more complex flavor profile then grain finished beef. Tenderloins offer a slightly firmer texture due to lower fat content. But don't let that fool you! They are still tender and rank among the most popular of the grass-fed steak options. This highly coveted cut is raised without antibiotics by our friends at 8 Acres Beef.

COOKING TIP: Because it's low in fat, this piece tends to cook quickly. A cast-iron skillet is perfect to sear it on both sides before finishing it in the oven with some rosemary and garlic. Aim for an internal temperature of 130-135°F for medium-rare or up to 140°F for medium. You can even wrap the tenderloin in bacon or serve it with a blueberry glaze.