This premium USDA Prime beef butt tenderloin represents the top 2-6% of all beef produced in America, featuring exceptional marbling that ensures superior tenderness and rich flavor. Cut from the thickest portion of the tenderloin, the butt end is the source of filet mignon steaks and is prized as the most tender and lean cut on the animal. The tenderloin comes from a muscle that does little exercise, resulting in remarkably tender meat with a delicate, buttery texture and fine grain.

This vacuum-packed butt tenderloin is typically 4 to 5 pounds and arrives in PSMO format (Peeled, Side Muscle On), with fat removed but some silver skin remaining. The butt end is suitable for various preparations including carpaccio due to its large eye, or it can be cut into thick filet mignon steaks. The whole tenderloin can be divided into three cuts: the butt, center-cut, and tail, with the butt end being ideal for roasting whole or portioning into steaks.

Best cooking methods include roasting, grilling, pan-searing, and sous vide. Since tenderloin is extremely lean and close to being fat-free, it's essential to incorporate additional fat during cooking such as butter, herb butter, or bacon wrapping to prevent drying. Cook quickly over high heat to achieve a nicely browned exterior while maintaining a juicy, medium-rare interior. The meat should be aged 30+ days to improve tenderness and flavor.