Whole Tenderloin
Whole Tenderloin
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- Ships frozen, overnight, on dry ice
- 24-hour overnight
- Seed to Plate, in-house
Tenderloin.
Ultimate refinement. Nature's most tender cut. Center of excellence.
Pure elegance.
Shipping & Thawing:
Shipping & Thawing:
Ships Monday through Wednesday via overnight delivery. Arrives frozen on dry ice. Thaw in the fridge 24 to 48 hours. Cook within 3 days of thawing.
Our Guarantee
Our Guarantee
If anything arrives less than perfect, one message and we make it right. No questions, no return shipping.
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Essentials
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Characteristics:
• Most tender cut of beef available
• Exceptionally lean profile
• Refined, delicate texture
• Cut from the heart of the loin
• Subtle, elegant beef flavor
• Each piece center cut
• Hand selected
• Precisely trimmed
Average Cut Weight:
- Whole tenderloins weigh 3 to 4 pounds
Cooking Tips:
Roasting the Whole Tenderloin
Before You Begin:
• Trim and tie for an even cylinder.
• Salt generously, all sides.
• Rest at room temperature 45 minutes.
The Ranch Brand Method
1. Roast low. 250°F until the center reads 115-120°F. About 45-60 minutes for a 3-4 lb roast.
2. Sear hard. Ripping-hot cast iron or the broiler, 1-2 minutes per side.
3. Pull at 125-130°F for medium-rare.
4. Rest. 15 minutes before slicing. Crucial for a whole roast.
Temperature Guide
• Pull from the oven: 115-120°F
• After the sear: 125-130°F for medium-rare
• Premium cut - we strongly recommend not exceeding medium-rare.
What You'll Need
• Roasting pan with rack
• Butcher's twine
• Heavy-bottom cast iron skillet for the sear
• Coarse salt, fresh cracked pepper
• Instant-read thermometer (essential on a roast this size)
Feeds 8-10.
Simple is sophisticated.
The Cut:
The Tenderloin Steak
• Cut from the short loin, beneath the backbone
• Located in the hindquarter, protected from movement
• Features minimal internal marbling
• Represents less than 2% of total beef
• Known for its exceptional tenderness and mild flavor
• What Makes It Special
• Least worked muscle creates ultimate tenderness
• Results in a soft, buttery texture
• Clean, subtle beef flavor profile
• Prized for special occasions
Ranch Brand Standards
• Cut to center-cut medallion precision
• Trimmed of all silver skin and chain
• Selected for consistent deep red color
• Each cut inspected for optimal shape and size
The Perfect Luxury Experience. Melt-in-your-mouth texture. Quick-cooking delicacy. Lean and refined. Elegant simplicity at its finest. One cut. Pure indulgence.
FAQ's
How long can I keep Whole Tenderloin in the freezer?
Whole Tenderloin can last in the freezer for 6 to 12 months if stored properly at 0°F (-18°C) or lower.
Make sure it’s wrapped tightly in plastic wrap or foil and placed in an airtight freezer bag or container to prevent freezer burn.
For the best taste and texture, try to use it within the first 6 months, but it will remain safe to eat beyond that as long as it’s kept frozen continuously.