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HOLIDAY SHIPPING: THANKSGIVING: We will not be shipping week of 11/23. We will resume shipping week of 11/30. You may continue to order, but shipment will be delayed. CHRISTMAS: We will not be shipping week of 12/21 or Week of 12/28. We will resume shipping 1/4/2021. You may continue to order, but shipment will be delayed. Our Beef & Lamb are 100% Grass Fed & Grass Finished. All Of Our Animals Are Pasture Raised 24/7. Our Poultry and Pigs are supplemented with organic brown rice and organic white rice, sorghum along with all the grass, bugs and grubs on the pasture. From Our Pasture To Your Plate. Happy Animals. Healthy Meats. Taste The Difference.
HOLIDAY SHIPPING: THANKSGIVING: We will not be shipping week of 11/23. We will resume shipping week of 11/30. You may continue to order, but shipment will be delayed. CHRISTMAS: We will not be shipping week of 12/21 or Week of 12/28. We will resume shipping 1/4/2021. You may continue to order, but shipment will be delayed. Our Beef & Lamb are 100% Grass Fed & Grass Finished. All Of Our Animals Are Pasture Raised 24/7. Our Poultry and Pigs are supplemented with organic brown rice and organic white rice, sorghum along with all the grass, bugs and grubs on the pasture. From Our Pasture To Your Plate. Happy Animals. Healthy Meats. Taste The Difference.
Circle C Farm True Whole Tenderloin, Amazing Filet Sirloin Beef Steaks Cut 100% Grass Finished

Circle C Farm True Whole Tenderloin, Amazing Filet Sirloin Beef Steaks Cut 100% Grass Finished

Circle C Farm CUT: PSMOs ("pismos"), which is short for peeled, silver skin removed, and side muscle (the "chain") left on.

Includes end cap and flap.

 

Information about Whole Tenderloins.

The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin . The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef.

Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for peeled, silver skin removed, and side muscle (the "chain") left on. While the most expensive option pound-for-pound, PSMOs offer considerable savings over other tenderloin options as they require little handling by the chef, since the fat and trimmings have already been removed. Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare, are ideally made from the tenderloin.

 

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