Argyle Grass-fed Beef Tenderloin Side Strap Off

The beef tenderloin, located beneath the ribs and towards the back of the animal, is the most tender cut of beef, prized for its incredibly soft, melt-in-your-mouth texture and subtle flavor. Argyle's grass-fed approach results in leaner beef with a unique flavor profile compared to grain-fed – often described as slightly "earthier" or "gamey". The "side strap" is a tougher strip of connective tissue along the tenderloin; "side strap-off" means it's been removed, ensuring you enjoy only the most succulent portion of this premium cut.

- 100% Grass-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender
- A 200 to 300g portion serves 1 person

This lean cut thrives with quick, high-heat methods that lock in moisture and tenderness. Here are two options for achieving a delicious result:

Pan-Searing:
1. Preheat: Heat a cast-iron skillet over high heat until very hot. Pat the beef dry and season generously.
2. Sear: Sear the beef on all sides for 1-2 minutes per side, or until browned and a nice crust forms.
3. Rest and Serve: Transfer the seared beef to a plate, tent with foil, and let it rest for 5-10 minutes before slicing and serving.

Grilling:
1. Preheat: Preheat your grill to high heat. Pat the beef dry and season generously.
2. Grill: Sear the beef directly on the grill for 1-2 minutes per side, or until browned and a nice crust forms.
3. Rest and Serve: Transfer the grilled beef to a plate, tent with foil, and let it rest for 5-10 minutes before slicing and serving.

Tips:
- Use a meat thermometer to ensure the internal temperature reaches your desired doneness (refer to separate guide for recommended temperatures).
- Due to its lean nature, avoid overcooking to prevent dryness.
- Searing on all sides is crucial for even cooking and maximum flavor development.
- Allow the rested meat to redistribute its juices before slicing for a more flavorful and tender result.

Rare (48-52°C): Incredibly tender and juicy, with a vibrant red center. This is ideal for those who prefer their beef very red and almost seared on the outside.

Medium-Rare (54-57°C - Recommended): This is the most popular option, offering a perfect balance of tenderness and juiciness. The center will have a warm pink hue, making it ideal for most palates.

Medium (60-63°C): The meat will become slightly firmer with a hint of pink in the center. This is suitable for those who prefer their beef cooked through a bit more but still want some moisture and flavor.

Well Done (Above 63°C): Due to the lean nature of the Argyle Grass-fed Beef Tenderloin Side Strap-Off, well-done is not highly recommended. Overcooking at this temperature can dry out the meat and significantly compromise its tenderness and flavor.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Indulge in the finest Australian-raised beef with Argyle Prestige Meats. This family-owned company, a legacy of Australian farming excellence since 1938, champions sustainable practices at every stage. Their cattle are ethically raised on a grass-fed diet, free from hormones and antibiotics. Argyle prioritizes environmental responsibility and animal welfare, ensuring the highest quality product. Their dedication shines through in their integrated process, making their delicious beef available and sought-after worldwide.