5 – 7 ounce per steak, 0.75 – 1 inch thick
Beef Tenderloin is cut from the loin of a cow. It comes from the short loin, or the psoas major of the beef carcass. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. Although it is generally not as flavorful as some other cuts of beef, it is greatly desired for being the most tender cut of beef. Several steaks are actually cut from this region, including the filet mignon, chateaubriand, and tournedos.
These cuts are usually lean and trimmed of all fat and connective tissue. The tenderloin is also called the filet in France or the “fillet” in England.
Coming from Keene, Ontario, Harley farms raises their livestock grass fed and finished, humane & natural, 100% GMO free, free range, sustainable and environmentally friendly.
SPCA Certified & Animal Welfare approved