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CHANGES IN SHIPPING: As we have grown, we’ve needed to make changes in the cost of shipping. For food safety and temperature in transit reasons, we have implemented a 5 lb. minimum per order. 2 Day Ground from Farm, each box is a flat rate of $19.99 & 2 Day Air from Farm, each box is a flat rate of $39.99. Each cooler box holds up to 20 lbs. of meat. CLICK THE TRUCK BELOW FOR SHIPPING SPECIFICS AND DETAILS.
CHANGES IN SHIPPING: As we have grown, we’ve needed to make changes in the cost of shipping. For food safety and temperature in transit reasons, we have implemented a 5 lb. minimum per order. 2 Day Ground from Farm, each box is a flat rate of $19.99 & 2 Day Air from Farm, each box is a flat rate of $39.99. Each cooler box holds up to 20 lbs. of meat. CLICK THE TRUCK BELOW FOR SHIPPING SPECIFICS AND DETAILS.

Grass Fed & Grass Finished Filet, WHOLE Trimmed FILET(Tenderloin), Approx. 5-6 pound

$ 170.17
SKU 2007

You are ordering by the total number of WHOLE trimmed Filet that you would like. They range between 5-6 pounds each.

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.