Tenderloin is the most tender beef muscle — extremely lean with very fine texture.
Grain-fed means the cattle were finished on a grain-enriched diet (often 100–150+ days), which increases intramuscular fat (marbling) for better juiciness and richer flavour compared with grass-only fed beef.
This cut is perfect for filet mignon steaks, beef wellington, pan-searing, grilling, or sous-vide cooking.
