Usda choice angus beef boneless ribeye steak

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We cut-to-order the day it ships. Beef Tenderloin is a muscle in the loin primal and is in two different sub-primals, the short loin and sirloin, creating its unique oblong shape. This muscle is not used by the animal much thus resulting in the tenderloin being the most tender cut in the animal. Flavor in beef is derived from how much a muscle is used and because of the lack of use, the tenderloin has a very subtle beef flavor.

Because it is such a lean steak, the tenderloin is best cooked no more than medium-rare. The Chateaubriand cut generally comes from the center section of the tenderloin ranging anywhere from 20 to 30 oz. French term meaning small filet and originally referred to the beginning portion of the tenderloin that is smaller in size than the center section. This term is now used to refer to any steak that is cut from a tenderloin in most butcher shops. Ours are aged and completely trimmed, and taken only from the center of the loin. This is a widget ready area. Add some and they will appear here.

Marbling and Tenderness The amount of fat in meat is known as marbling. Prime beef and the best cuts of Choice beef have the most marbling. Our butchers intentionally select these cuts because we feel they have the ideal amount of marbling, giving them a perfect balance of flavor and tenderness. Quality cattle are essential for an outstanding finished product. Our cattle are humanely processed in state of the art facilities.