This cut comes from the loin, specifically the psoas major muscle that runs along the spine, beneath the ribs. It’s a muscle that does very little work, which is why it’s so tender—but it also means it’s lean, with a finer texture and less marbling than other premium steaks.

Cook tenderloin steaks with care over medium-high heat—grilled, pan-seared, or oven-roasted—to no more than medium-rare to preserve their delicate texture. A quick sear and a short rest is all it takes. Keep it simple—salt, pepper, maybe a pat of butter—and let the quality of the meat speak for itself.

Our cattle are 100% grass-fed and pasture-raised on small, independent East Coast farms using regenerative grazing practices. They roam freely with seasonal access to forage and are raised with the highest standards of humane care. No grain, growth enhancers, antibiotics, hormones, or animal by-products—ever.