Dry-Aged Tenderloin - Avg 10oz

One grass-fed tenderloin steak, average 10oz. Tenderloin is the most tender cut on the animal — famously soft, with a mild, clean flavor. On a grain-fed steer that’s often where it stops, but Craig’s grass-fed beef brings real depth to this cut that most tenderloin simply doesn’t have. Cook to medium — around 125°F — and rest before cutting.

Farmer Craig raises his cattle on real green pasture using intensive rotational grazing — moving the herd regularly so the land stays healthy and the cattle always have fresh forage. It’s the kind of farming that builds topsoil instead of depleting it, and you can taste the difference. His beef is 100% grass-fed and grass-finished, dry-aged at near-freezing temperatures for 7–10 days before it’s cut and packed. No grain. No antibiotics. No added hormones. Just beef raised the way it should be — and finished the way most beef never is.