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November 23, 2022 Trailblazers

With a little love and tenderness…

Alberta beef tenderloin – a delicate and delicious favourite at the meat counter.

Beef consumers have a longstanding love affair with beef tenderloin. It is a favourite at the meat counter and understandably so. 

Beef tenderloin is widely regarded as the most tender cut of beef. Part of the long loin, the tenderloin is the under round portion of the ever-popular T-bone. These tender steaks do well with a quick stove-top sear before getting finished to perfection in the oven, in a roast, or in the indulgent and decadent Beef Wellington dish.

Despite being one of the more expensive cuts of beef at our meat counter, consumers have transitioned from buying individually cut steak portions to buying either a half or the whole tenderloin.

Enjoyed for its lean factor and tenderness, once the prominent silver skin is removed from the top side of the tenderloin, it is sold in whole or half cut, or in singular steaks. Photo credit: Corey Meyer.

The tenderloin is exactly that – a “tender” and delicate cut of meat. That’s literally the wording that I use with my customers at the meat counter when they ask for advice on how to best prepare and cook it. I tell them it is very delicate, so to truly enjoy its flavor and texture, treat it with a little love and tenderness when you prepare it. I advise my customers not to cook tenderloin past medium rare and commonly recommend they stop cooking it when it has reached rare and then let it sit for three to five minutes before enjoying. That timing will usually bring the meat to medium rare and otherwise prevent overcooking.

Despite being one of the more expensive cuts of beef at our meat counter, consumers have transitioned from buying individually cut steak portions to buying either a half or the whole tenderloin. They are either portioning it out themselves at home, so they cut the desired thickness of the steak, or they’re using it to make Beef Wellington.

Any way you slice it, Alberta beef tenderloin is world-class.


This article was first published in Volume 2 Issue 4 of ABP Magazine (October 2022). Watch for more digital content from the magazine on ABP Daily.

About the Author

Corey has worked as a butcher at ACME Meat Market in Edmonton since 1996, and ACME has served customers since 1921. Known as “Corey the butcher,” this beef guy is an outspoken industry supporter and member of Canada’s Team entry in the World Butchers Challenge.

@coreythebutcher 

Author

Cattle Report

Updated: 17/05/2024

Steers

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Last Updated on May 9, 2024

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