Australian Angus M2 - 3+ Tenderloin

The tenderloin is the most tender of beef cuts. It also has little fat marbling which makes it a favorite of those that love steak but yet watch their consumption of fat. Surprising to most, a tenderloin steak has less fat than the equivalent weight of a chicken thigh. If you’re watching your weight but have a craving for a tender steak, the filet is the perfect choice.

Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. Hot and fast means exactly that. This is the sort of steak that should be charred on the surface, and its temperature should be no more than medium in the middle. Add a little additional flavor from our wide selection of meat rubs.

Our free range beef has an A+ quality guarantee that surpasses expectations in terms of flavor, quality, purity and tenderness. Our beef is free from hormones, chemicals and is Halal certified.

These award-winning beef cattle are raised in South Eastern Australia, commonly known as the “green belt” due to its abundance of rainfall and grass. The cattle are free range, reared in large paddocks where they drink mineral rich spring water and graze on eat hormone free grass. They are finished on a mixture of organic barley and grains to produce their signature premium flavor.