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Tenderloin Head Roast

Tenderloin Head Roast, Boneless

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Grass-fed, grain-finished and locally-sourced Pennsylvania beef. 

WHY WE LOVE IT: The tenderloin head is a lesser-known cut and we're looking to change that. This cut is from the same muscle as the filet mignon, but because of its unique shape, it doesn't cut into pretty little steaks. That's no reason to disregard this cut. With amazing flavor and tenderness, this makes a seriously good roast.

  • 2.5 lbs per pack
  • Boneless
  • Ships Frozen
  • Shelf life: seven days in the fridge or up to one year frozen
  • Let thaw in the refrigerator. Place in fridge in the morning for use in the evening
Qty.  Portion Size Unit Price
2.5 lb

.5lb/person, 5 portions



FROM THE CHEF: The tenderloin head is not the center cut filet that most people are used to, but it's just as tender. We recommend roasting low and slow, then finishing in the broiler. You can follow Kenji's guide here and don't forget to let it rest for 10 minutes before carving into it! 

BUTCHER’S LESSONThe tenderloin msucle on a cow doesn't get used often, giving it that tender, buttery texture. The tenderloin is thickest at the hip and tapers off as it approaches the ribs. This cut, the "tenderloin head", is from the hip side. 

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines that we developed in partnership with the ASPCA. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.

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