Brandt Tenderloin Boneless Choice Frozen USDA

Brandt Tenderloin Boneless Choice USDA guarantees tenderness and satisfying flavor. Sourced from a muscle along the spine known for its melt-in-your-mouth texture, this convenient boneless cut simplifies preparation. The USDA Choice grade ensures a good level of marbling, which translates to enhanced flavor and juiciness. Frozen for extended freshness, it's perfect for special occasions or a weeknight treat where tenderness is key.

- Corn-fed over 300 days
- Source-verified
- No beta-agonists
- No added hormones
- No antibiotics

Important Notes:
- Thaw completely: Thaw the frozen tenderloin in the refrigerator before cooking.
- Choice grade: Opt for shorter cooking times to prevent drying out.

Pan-Searing and Oven Finish:
1. Preheat: Oven to 220°C (425°F). Pat thawed tenderloin dry.
2. Sear: Heat heavy-bottomed skillet over medium-high heat. Sear tenderloin on all sides until golden brown.
3. Oven Finish: Transfer skillet to preheated oven. Roast until desired internal temperature is reached (use a meat thermometer). Rest: Let rest 5-10 minutes before slicing.

Reverse Sear:
1. Preheat: Oven to 100-120°C (225-250°F). Pat thawed tenderloin dry.
2. Slow Roast: Roast on a wire rack in a baking sheet until the internal temperature is 10-15 degrees below your desired final temperature.
3. High-Heat Sear: Sear on a very hot skillet or grill for 1-2 minutes per side.
4. Rest: Let rest 5-10 minutes before slicing.

Tips:
- Thermometer is essential: Use a meat thermometer for accurate doneness. Target medium-rare (54-57°C) to medium ( 60-63°C).
- Slice thinly: Cut against the grain for maximum tenderness.
- Don't overcook: Tenderloin toughens if cooked past medium.

Rare (48-52°C): Very red and cool in the center, incredibly juicy and tender. Best for those who like their beef quite rare.

Medium-Rare (54-57°C - Recommended): The most popular choice for a juicy steak with a warm, red center and a beautiful balance of tenderness and flavor. Perfect for most palates.

Medium (60-63°C): Pink center with a firmer texture. Suitable for those who prefer beef cooked through a bit more.

Medium-Well (65-68°C): Mostly brown with a slight hint of pink.

Well Done (71°C and above): Cooked through with no pink. Less juicy and tender than rarer options.

Important Notes:
Thaw Completely: It's important to thaw the frozen tenderloin completely in the refrigerator before cooking.
Choice vs Prime: Choice grade beef has less marbling than Prime, so slightly shorter cooking times may be needed to prevent drying out. These are general guidelines. Cooking times can vary depending on the thickness of your steak and your cooking method. It's always best to use a meat thermometer for the most accurate doneness.

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.

Since 1945, the Brandt family ranch in Southern California has carried a tradition of raising high-quality Holstein cattle. They believe in a sustainable approach, prioritizing animal welfare, top-quality feed, and responsible waste management. From growing their own grasses to natural pest control, their CARE certification reflects their strict standards. Unlike typical cattle operations, theirs thrive on a vegetarian diet without hormones or antibiotics. The Brandts are committed to purity, quality, and a healthy future for both their herd and your family.