whole beef tenderloin for filet mignion

larry@stinescorner · Jan 30, 2015

thats the first thing in this weeks Shoprite flyer here in nj, The sale starts Sunday, It states,,,,fresh,,,free range...all natural,,,grass fed,,,product of Austrailia.natures reserve shoprite sale price 8.99/ with your shoprite card 6.99 limit 1 pkg, with card / no minimum purchase required,,,should I Try one,,,?? opinions please.....also whole boneless pork loin 10 to 12 lb average ,,fresh not frozen 1,99 per lb /no limit

Blackhole49 · Jan 30, 2015

dahlin · Jan 30, 2015

take the pork loin we just bought one. we made 25 cutlets and a 2lb, roast. we brined the roast and hade 2 meals out of it good eats. Randy

John A. · Jan 30, 2015

Larry, You know what a Good piece of "Marbled Beef" looks like! It has to have some Marbling & and Some External Fat.... to to give it flavor.
If you expect it to eat like a piece of Beef that was finished out in Most any Feedlot in North America You will be sadly disappointed.
With little to No Marbling Fat it will eat like a piece of Card Board! Yes it will work in Soups, Stew, Chilli. Meatloaf-Maybe! But do not throw it on the grill and have Hi-Hopes for even a OK dining experience!
Not Hate-ing On Aussie Beef just the Whole.... Natural, Free Range B.S.!!!
Later,
John A.

Kerry50 · Jan 30, 2015

If you have a taste for good marbled beef you won't like it. My dad was complaining about the price of a hamburger the other day. I told him not to bite the hand that is feeding him. Shut him down, lol.

S2710 · Jan 30, 2015

My son bought a 1/4 of beef that was grass fed one time. It was edible but did not have that good beef flavor that we are use to. I would say try it you might like it, I know I wouldn't.

Bob

Traditional Farmer · Jan 30, 2015

I had a two year old Canadienne that fell and broke her leg,she had always been on pasture,never had grain in her life.I shot her and skinned her out with the intent to grind her up for burger.When I was skinning her she seemed real tender.So we cut out some steaks and the tenderloin.Couldn't have asked for better tasting or more tender beef.

Texasmark1 · Jan 30, 2015

The center part is usually used for FM but if wrapped with bacon and skewed, the ends can be added together to make a 6-8 oz FM and if the skin (membrane) is trimmed off prior to preparation, it's hard to tell the difference....unless you are looking for it.

I personally never saw much marbling in that piece of meat and I have seen and eaten many made from Prime KC Black Angus.

Sounds like a steal if that's the price for the whole loin and at limit 1 it looks like a customer troll.

Mark

larry@stinescorner · Jan 30, 2015

this is the smoked ham,,,1.09 for the butt half .The whole piece is too much for the wife and I ,We make portions and the bone is good for soup with beans

Traditional Farmer · Jan 30, 2015

Larry you need to get a Food Saver that vacum packs.It will keep meat and vegetables better than anything and the contents never get freezer burn.
We just ate some frozen corn last week that was put up in 2013 and it was just like the day we froze it.

jimg.allentown · Jan 30, 2015

Looks like you are getting answers telling you everything from GREAT! to TERRIBLE!
So, now you know as much as you did before you asked.
Just a suggestion.....
An average beef tenderloin weighs in at about what? Perhaps 6 to 8 pounds? at $6/lb, that could come up to around $50.
So, you risk the $50, try out a piece, and see how it is. If it is really good, you got a great deal. If not, it will still make a good stew.
I have bought whole tenderloins at BJ's some years ago that were labeled "USDA SELECT," and they were like chewing on an old boot. I also got a few at the old "FOOD4LESS" store that used to be here, and they were really good and tender.
For $6.00 a pound, how can you go wrong? They are getting $4.65 for ground meat!!

hd6gtom · Jan 30, 2015

I know what good beef taste like, you cannot get the good marbling with grass fed beef, it just simply cannot be done. You need corn and plenty of good alafafa hay to create great beef.

GVSII · Jan 30, 2015

I'll take grass fed with a small amount of grain any time.Got a freezer half full of it right now.
Forgot to add there is a fair amount of natural fed and corn field raiding venison in there too!

John A. · Jan 30, 2015

Traditional Farmer, I am not quite sure what Nomenclature of cattle you call Canadienne! Never saw one to my knowledge, But I have worked, Herded, Hauled, Trailed & Roped, Well over 15000 head of cattle!!
Eaten parts of over 2x or 3x That over my life.
Grass fat cattle Just do not have the Flavor, tenderness, marbling of Finished Cattle.
Are there times when younger cattle or certain native feed sources do a very Good job, Yes, but the rule is NO!
To folks who are use to that sort of beef then Good but If you are use to finished Beef then the Dining Experience will be less that satisfactory!
One yr we were loading out Yearling that had summered on Okla panhandle grass, wintered on Wheat pasture & Corn stalks, Fed every day Corn silage.....two yearling thought they could crawl under the far corner of the pens, they got hung up and died, We got them swung up and Throat cut & butchered, That was the best Beef I ever ate!
Later,
John A.

rrlund · Jan 30, 2015

You'd better figure on leaving that thing in the crock pot for a week Larry. The only way you'll ever be able to chew it is to boil it.

ditchwitch · Jan 30, 2015

yall making me hungry!!!!!!!!!!

gene bender · Jan 30, 2015

You mite like it but to us that eat good old corn fed finished beef the grass stuff just dont cut it your choice. Corn is king and it will never change it is all on what you like.

SweetFeet · Jan 30, 2015

Sure... buy it, Larry.

Test one little slice as you would cook your steak to check the flavor. If it's not as tender or flavorful as you would like - then put that puppy in a marinade as a roast (remember to cook it at least medium rare - if not rare), or slice it into steaks and marinate them.

Find a marinade recipe that uses some wine, lemon juice and/or low sodium soy sauce (those items used in a marinade, tenderize meat). Add some extra-V olive oil, crushed garlic, minced onion, dill weed and whatever other spices you might like. Marinate in the fridge for several hours or as long as overnight.

jm.allentown is right - it's not that much more costly than lean ground beef.

Dave H (MI) · Jan 30, 2015

Yes, like she said. Grass fed tenderloin may be poor by comparison to grain supplemented beef. But it still is a high end cut for a good price. The marinade is a fine idea but tenderloin tips have been braised and served in a wine sauce over noodles at most every tax seminar I have taken in 30 years. Institutional, but satisfying. You can braise or stew or make soup from the whole thing. Just remember it will not hold up as long in the pot as will chuck or brisket. I don't see how you can go wrong.

rrlund · Jan 30, 2015

Just for future reference,Select is kind of the bottom of the barrel. Prime,then Choice,then Select from best to less than satisfying.

GordoSD · Jan 30, 2015

That's the only cut I buy here in SD. But either angus choice or buffalo. They run 14.99/lb as is, or 15.99 if the butcher cleans them up. I cut one up into about 10 8 oz filets.and vac seal individuals. So that's only an $8 dollar steak, you can cut with a fork. . Cost you $30 in a steakhouse, If you can find one.

GeneMO · Jan 30, 2015

(quoted from post at 08:38:59 01/30/15) Just for future reference,Select is kind of the bottom of the barrel. Prime,then Choice,then Select from best to less than satisfying.

I was on the MU meat judging team in college. Sometime after I graduated the Dept. of Ag. changed the meat grading scales.

So meat that would have graded "good" was allowed to be labeld Choice and so on. They bumped the requirements down a notch for each grade.

Meat that we use to grade Prime back in the mid 70's is probably no long obtainable unless you feed your own or buy it direct for a producer.

You are not gonna find real prime in any store.

As for the ad????

Free range, grass fed, Austrailian??? That is the equivilant of "Deer"

Gene

Traditional Farmer · Jan 30, 2015

If you're a cattle guy you need to get up to speed on the breeds French Canadienne dairy cattle mostly found in Quebec are the oldest breed of cattle in North America.Finishing cattle on grass takes the right breeds and skill but I've eat some great grass finished beef and some tough and I've eaten some grain finished that wasn't too good either. How the meat is handled and cooled/aged has a lot to do with how it turns out and its a matter of taste too.I know a guy that buys the biggest,oldest,stinkest buck goats he can find because thats what his Jamacian customers want.

formenwhogrow · Jan 30, 2015

For that price, I'd say buy it and do like sweetfeet said, cook a up a small sample and if it is not to your liking, tenderize it and marinade and cook it as a roast.
The subject of grass fed beef seems to stir people up, although I don't know why. If a guy can attain a higher price for his product due to an alternate management system, who am I to begrudge that? I have a neighbor who has a grass-finishing operation, decent sized for around here (100 hd/yer or so), and they command a top price from several fancy restaurants as well as private customers. I've eaten burger and a steak or two from him, and it was excellent. Not rubbery, no off-flavors, not chewy, not tough, not anything like what grass-fed beef is "supposed" to taste like. He explains that grass finishing beef is all about the correct genetics and offering high quality forage at the right time in order to achieve a timely finish.
You can't take a steer with larger framed, high growth genetics and feed it 2 foot tall fescue pasture and 1st cut grass round bales, and butcher it when it's 30 months old and expect the beef to do anything but suck. More people screw up grass-fed than get it right and that is why it has such a bad rep. Now, that being said, I will not attest to the quality of that Australian kangaroo-cow stuff you're talking about.
Try it, and be sure to report back here with the results.

John A. · Jan 30, 2015

Traditional Farmer, "Too Shea"!, Well done You got me there! We Don't have a whole bunch of the here in Texas or the High plains that I am aware Of! Down here Holstein, Jerseys, some Guernseys, some Brown Swiss as a rule,
Then again I am sure you are familiar with
#1 Okies & F1 Tigers, Black Ballies, Brafords, and would be able to pick them out of a line of 500 head of mixed Cattle. Anywhere, anytime, Rain sleet or shine!,,,A horseback in a dead run!
Too Shea! LOL!
Later,
John A.

GeneMO · Jan 30, 2015

I agree it is a lot in how they are handled. My dad split an angus steer with the neighbor, that thing got wild on the way to the slaughter house (blame him?) anyway, he about tore up the trailer and chute, tried to climb out and over the unloading chute. Tough as boot leather.

Then we had a blind heifer that we fed out in a dry lot. (pinkeye blinded her). We got the local slaughter house to bring the inspector out to our barn lot, we shot her, hoisted her up and bled her out and loaded the carcass up. (Wouldn't get them to be so accomidating now days) Best meat I ever had, ever. But that calf had zero stress. I think stress is a lot of what causes tough meat.

Gene

rbhuntn · Jan 30, 2015

For what this worth on the quality of beef. Grass fed is good. Feedlot is good. For the best tasting and tender you need to have the cow raised on both. Leave the cow in the field and take it the grain mix everyday.

I have done this myself back in day and purchase 1/2 Angus every year from a farmer here in MO who leaves them on the grass and takes the grain mix to the cow in the field just like we used to. Best tasting and tender. Grilled some of the T-Bones the other day and you could almost cut them with the fork and was extremely flavorful with no seasoning other than a bit of salt and black pepper.

Or maybe it is just that we have better grass in the Ark and MO areas.....

Bud Sather in MT · Jan 30, 2015

Each to his own and what taste they prefer. I have raised grass fed beef for 20+ years. Lance(not a relative) has been with me for at least 15 years and looks forward to his beef every year and even Bud Waltz from Iowa( who feeds steers corn every year) had to admit it was good eatin beef. If you are finishing on grass make sure your grass is growing, there is plenty of it, and it has good nutritional value and you will not go wrong. My pasture grass is a mix of orchard grass and sainfoin. Bud

Traditional Farmer · Jan 30, 2015

I'm not the one that claims to be an expert on cattle heck I've only been a cattle owner for 62 years.I've traveled in Texas some and have some relatives there and I do know one thing about Texas cattle,they have never seen a decent pasture(LOL)

larry@stinescorner · Jan 30, 2015

I agree ,,,What is a good kind to look at,,,and are the bags real expensive? We do need one,we also need a pressure canner,we are working on it.

Texasmark1 · Jan 31, 2015

I buy the Rib Steak in the Select group in today's grocery market. They advertise it as Rib Eye, but the Eye is the center of the rib steak where there is marbling but no bone and not a lot of fat. Some places trim it up pretty good and it gets pretty close to it's name's sake. Regardless, you get pretty good marbling for grass fed beef and I find them very tender and juicy. Season them with the right spices, a little Worchestershire, a good gas grill with hickory and apple wood chips and..............yum yum.

Mark

whole beef tenderloin for filet mignion

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