Brandt Tenderloin Boneless Prime Frozen USDA is a cut from the muscle beneath the with and a melt-in-your-mouth texture and delicate flavor. The USDA Prime designation guarantees exceptional marbling and tenderness, representing the absolute best beef available - perfect for roasting, pan-searing and sous vide.
Also known as: Wagyu Ribeye Roast (Lip-Off), Wagyu Ribeye Center Cut, Wagyu Ribeye Steak, Wagyu Beef Ribeye
Key Facts
Brandt Tenderloin Boneless Prime Frozen USDA comes from the muscle beneath the ribs, renowned for its melt-in-your-mouth texture and delicate flavor. The coveted USDA Prime grade assures exceptional quality, thanks to its high marbling content. This marbling translates to superior flavor, juiciness, and even more tenderness. The convenient frozen format allows you to store it for future use, making it a perfect choice for a celebratory meal or a luxurious weeknight treat.
- Corn-fed over 300 days
- Source-verified
- No beta-agonists
- No added hormones
- No antibiotics
Cooking Method
This cut thrives on high-heat methods that quickly sear the exterior while keeping the inside tender and juicy. Here's a general guide:
Thawing:
1. Thaw the frozen tenderloin completely in the refrigerator for 12-24 hours depending on thickness. Alternatively, thaw under cold running water in a sealed bag for 30-45 minutes, changing the water frequently.
2. Preheat oven to 200-220°C (400-425°F). Pat the thawed tenderloin dry with paper towels. Season generously with salt and pepper.
3. Sear: Heat a large skillet (preferably cast iron) over high heat. Add a high smoke point oil like grapeseed or avocado oil. Once hot, sear the tenderloin on all sides for 2-3 minutes per side, or until browned.
Finishing Options:
1. Oven Finish: Transfer the seared tenderloin to a baking dish and cook in the preheated oven for 10-15 minutes, or until desired doneness (refer to separate guide for internal temperatures).
2. Sous Vide (Optional): For a precisely cooked tenderloin, consider sous vide cooking before searing. Follow your sous vide device instructions for time and temperature based on desired doneness.
3. Resting and Serving: Whichever method you choose, remove the tenderloin from the heat source and tent with foil. Let it rest for 10-15 minutes to allow the juices to redistribute. Slice the tenderloin against the grain and serve immediately.
Tips:
- Use a meat thermometer to ensure perfect doneness.
- For extra flavor, baste the tenderloin with butter or herbs during the last few minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet or oven.
Doneness Guide
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.
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.
Store & Serve
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.
About the Brand
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.
