Title
Whole Beef Tenderloin (Untrimmed) | AGA Certified Grass-Fed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Product Title: Whole Beef Tenderloin (Untrimmed), AGA Certified Grass-Fed
The DIY "Packer" Cut For the home butcher or the savvy steak lover, this is the ultimate way to buy premium beef. "PSMO" stands for Peeled, Side Muscle On. This is the Tenderloin exactly as we receive it—untrimmed, with the "chain" (side muscle) and silverskin still attached. By doing the trimming work yourself, you unlock the lowest possible price per pound on the most expensive cut of beef. It’s a fun, rewarding project that yields a pile of premium steaks and high-quality trimmings for a fraction of the retail cost.
Why It’s a Staple: It offers unbeatable value for the home butcher. You are trading about 15 minutes of knife work for significant savings compared to buying pre-cut steaks, plus you get the "chain" meat which is a hidden delicacy for tacos or skewers.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Whole Beef Tenderloin (PSMO / Untrimmed)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 6.5 lbs (Varies by animal)
🔥 The Chef’s Method: This requires prep before cooking.
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The Trim: Use a sharp boning knife to peel away the silver skin and remove the side chain.
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The Roast: For the center log (Chateaubriand), sear all sides and roast at 425°F.
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The Steaks: Slice into 2-inch filets and sear hard in cast iron.
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Target Temp: Rare (125°F) or Medium-Rare (130°F). Do not overcook.
Product Title: Whole Beef Tenderloin (Untrimmed), AGA Certified Grass-Fed
The DIY "Packer" Cut For the home butcher or the savvy steak lover, this is the ultimate way to buy premium beef. "PSMO" stands for Peeled, Side Muscle On. This is the Tenderloin exactly as we receive it—untrimmed, with the "chain" (side muscle) and silverskin still attached. By doing the trimming work yourself, you unlock the lowest possible price per pound on the most expensive cut of beef. It’s a fun, rewarding project that yields a pile of premium steaks and high-quality trimmings for a fraction of the retail cost.
Why It’s a Staple: It offers unbeatable value for the home butcher. You are trading about 15 minutes of knife work for significant savings compared to buying pre-cut steaks, plus you get the "chain" meat which is a hidden delicacy for tacos or skewers.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Whole Beef Tenderloin (PSMO / Untrimmed)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 6.5 lbs (Varies by animal)
🔥 The Chef’s Method: This requires prep before cooking.
-
The Trim: Use a sharp boning knife to peel away the silver skin and remove the side chain.
-
The Roast: For the center log (Chateaubriand), sear all sides and roast at 425°F.
-
The Steaks: Slice into 2-inch filets and sear hard in cast iron.
-
Target Temp: Rare (125°F) or Medium-Rare (130°F). Do not overcook.