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The most tender muscle on the animal, but kept as a whole Roast. This is the same muscle that the ever popular Filet Mignon Steaks are cut from. This is a big time crowd pleaser with a heck of a plate presentation.


After two weeks minimum dry aging, these are vacuum sealed before flash freezing for optimal freshness. 

Whole Tenderloin (Filet) -SP Grass


    For info on some of the breeds we offer,

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