Chilled Whole Tenderloin, Grass-Fed Angus

Taken from the short loin, it sits beneath the spine and does almost no work — which is exactly why it's so soft. There's very little fat and almost no connective tissue, so every bite is clean, delicate, and buttery. It's milder in flavour than ribeye or striploin, but that's the point: tenderloin is about texture first, with a gentle, refined beef taste that lets sauces and seasonings shine.

It's the classic choice for filet mignon, beef Wellington, or a simple roast for a special occasion. A cut that's naturally lean and tender.

Our chilled tenderloin comes from grass‑fed, 120‑day grain‑finished Argentinian Angus, raised naturally in the Pampas with no hormones and no antibiotics — just open pastures, clean diets, and beef with real character.