{"product_id":"fresh-aaa-antibiotic-and-hormone-free-whole-tenderloin-grass-fed","title":"Whole Beef Tenderloin: RWA Grass Fed Beef *Fresh*","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhole Beef Tenderloin | RWA Grass-Fed Canadian Angus | Fresh | Trimmed | 1.5–3.5kg | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe whole muscle, trimmed and ready. Beretta's Whole Beef Tenderloin is the entire psoas major — the same muscle that produces filet mignon — sold as a single trimmed roast rather than pre-cut into individual steaks. Buying it whole gives you significantly better value per pound than individual filets, the flexibility to portion your own steaks at any thickness, or the option to cook it as a single, show-stopping roast. From 100% Canadian RWA grass-fed Angus, aged 21 days, ships fresh.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFour sizes from 1.5kg to 3.5kg.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eUnderstanding the Cut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe whole tenderloin is an oblong, tapering muscle with two distinct ends: the butt (the thicker end, slightly fattier and more marbled) and the tail (the narrow, leaner end). This natural taper means a whole tenderloin doesn't cook perfectly evenly end to end if roasted straight — the thin tail will finish before the thick butt does. Many cooks fold the tail underneath and tie it to even out the thickness before roasting, which produces a far more consistent result.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAlready trimmed of the silverskin and most surface fat, this tenderloin is ready to cook straight from the package — no additional butchery required.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTwo Ways to Use It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAs a whole roast:\u003c\/strong\u003e The classic choice for a large dinner party or holiday meal — a single roasted tenderloin serves a crowd elegantly and carves beautifully tableside. Tie the tail underneath for even cooking, then follow the roasting method below.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePortioned into steaks:\u003c\/strong\u003e Cut your own filet mignon at any thickness you want — thicker cuts from the butt end, thinner from the tail. Buying whole and cutting your own steaks is significantly more economical than buying pre-portioned filets, and lets you control exactly how many steaks you get and at what size.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Roast a Whole Tenderloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePat completely dry. Tie the tail end underneath with butcher's twine to even out the thickness. Season generously with kosher salt and cracked pepper — tenderloin's mild flavour rewards assertive seasoning.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eReverse Sear (recommended):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet. Roast until internal temperature reaches 120°F (49°C) for medium-rare — approximately 45–60 minutes for a 2–2.5kg roast, adjusting for size. Rest 10 minutes. Sear in a screaming-hot cast iron pan or under a broiler for 2–3 minutes per side until deeply browned all over. Rest 10 minutes before slicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTarget temperatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–125°F \/ 49–52°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–135°F \/ 54–57°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–145°F \/ 60–63°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Slice into 1–1.5\" medallions. A compound butter or red wine reduction adds the richness the lean cut naturally lacks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e4 sizes: 1.5–2kg | 2–2.5kg | 2.5–3kg | 3–3.5kg\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTrimmed of silverskin | Aged 21 days | Ships fresh\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Fresh: 1 x 1.5-2 kg","offer_id":40199541063878,"sku":"","price":221.99,"currency_code":"CAD","in_stock":false},{"title":"Fresh: 1 x 2-2.5 kg","offer_id":32296783773795,"sku":"","price":276.99,"currency_code":"CAD","in_stock":true},{"title":"Fresh: 1 x 2.5-3 kg","offer_id":37608114749638,"sku":"","price":330.99,"currency_code":"CAD","in_stock":true},{"title":"Fresh: 1 x 3-3.5 kg","offer_id":44766323572934,"sku":null,"price":384.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/AAAAntibioticandHormoneFreeFRESHWHOLEBeefTenderloin.webp?v=1704921845","url":"https:\/\/berettafarms.com\/products\/fresh-aaa-antibiotic-and-hormone-free-whole-tenderloin-grass-fed","provider":"Beretta Farms","version":"1.0","type":"link"}