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If you’re from Australia and have visited the US, you know that our two countries are very different in important ways.
When you buy something in the US, sales tax is added at the register, soft drinks are bigger, there’s still a one-cent coin for some reason, and you should never wear thongs. But there’s one difference that isn’t obvious at first glance – our beef.
For starters, we haven’t been able to agree on a common terminology for our cuts. In the US, the topside and silverside cuts are called “round” cuts as a whole. A porterhouse or sirloin steak is called a “strip” or “New York” steak in the US. But where we really differ is in how we feed our cattle.
For many beef lovers tenderloin is considered the holy grail – the most tender, mouthwateringly delicious cut of all. But not all tenderloins are created equal. Australian beef tenderloin with its characteristic marbling and robust beefy flavor, is regarded as some of the best in the world. Let’s take a closer look at this premium cut.
What is Beef Tenderloin?
Beef tenderloin refers to a long, tapered muscle that runs along the underside of the spine in beef cattle It’s the most tender cut due to very little connective tissue. Given its spot nestled beneath the ribs and sirloin, the tenderloin does little work, resulting in supreme tenderness
Other common names for beef tenderloin include
- Filet mignon
- Eye fillet
- Chateaubriand
While delicious on its own, the tenderloin is also suitable for quick high-heat cooking like grilling or searing. When removed as a whole piece, it’s called a full tenderloin. Sliced into steaks, it becomes filet mignon.
Where is Tenderloin Located on the Cow?
The tenderloin sits beneath the ribs inside the carcass, running alongside the spine from the short loin back through the sirloin. This small, tapered muscle does little work, allowing it to stay tender.
When fabricated from the carcass, the tenderloin is removed in one whole piece along with the psoas major muscle. Together these form the full tenderloin.
Australian Beef Tenderloin Characteristics
Thanks to Australia’s ideal climate and grazing conditions, Aussie beef tenderloin is renowned worldwide for its quality. Here’s what sets it apart:
- Flavor – Deep, beefy flavor from 100% grazing on native grasses
- Tenderness – Very fine grain and little connective tissue
- Marbling – Abundant intramuscular fat for juiciness and flavor
- Color – Bright cherry red color from grazing antioxidants
- Sustainability – Raised on expansive open pastures
With abundant marbling threaded throughout, Australian tenderloin melts in your mouth while delivering incredibly rich, beefy flavor in every bite.
How Does Australian Tenderloin Compare to US?
Both locations produce top quality tenderloin. But differences in cattle feeding impart subtle distinctions:
- US – Grain finishing creates consistent marbling and flavor
- Australia – 100% grass feeding lends complex flavors and leaner fat
- Marbling – US has more fat while Australia has healthier fats
- Flavor – US is sweeter from corn feeding; Australia is grassy beef flavor
The choice comes down to personal preference on marbling level and flavor – both yield supreme tenderness.
How Should You Cook Tenderloin?
This premium cut sings when prepared simply using dry heat cooking:
- Grilling – Quickly sear over high heat; don’t overcook
- Pan searing – Brown the exterior then finish in oven
- Roasting – Roast in oven at 400°F to desired doneness
- Sous vide – Cook low and slow in water bath
- Briefly sauté – Quick cook sliced tenderloin in skillet
Aim for medium rare doneness between 130°F-135°F to prevent overcooking this delicate cut. Let rest 5-10 minutes before slicing for perfectly juicy results.
Best Recipes for Tenderloin
From party-ready appetizers to date-night elegance, tenderloin shines in these recipes:
- Beef tenderloin carpaccio – Thin sliced raw tenderloin dressed simply
- Beef Wellington – Tenderloin baked in puff pastry
- Steak au poivre – Crusted in cracked black peppercorns
- Filet mignon – Classic grilled tenderloin steak
- Stuffed tenderloin – Wrapped around vegetables, cheese, herbs
- Beef tenderloin skewers – Cubed tenderloin threaded on skewers
Experiment with creative ways to celebrate this cut’s subtly beefy flavor and melt-in-your-mouth texture.
Is Tenderloin Expensive?
As one of the most prized cuts, tenderloin demands a higher price tag. Expect to pay:
- Whole tenderloin – $25-$35 per pound
- Filet mignon steaks – $35-$55 per pound
For special occasions, the splurge is well worth it. Or find ways to stretch tenderloin like sausage or skewers.
Tenderloin Alternatives for Savings
If your budget can’t quite swing tenderloin, consider these more affordable substitutions:
- Striploin – Also tender with good marbling
- Ribeye – Similar rich flavor at lower cost
- Tri-tip – Much cheaper but still tender
- Flank steak – Affordable cut good for grilling
- Eye of round – Leanest budget-friendly option
While not quite as decadently tender and flavorful, these cuts make solid replacements to enjoy tenderloin taste without breaking the bank.
Is Tenderloin Healthy?
This lean cut is packed with nutrition:
- High in protein – All cuts of beef deliver complete, quality protein
- Rich in vitamins – Abundant B-vitamins including B12, B6, riboflavin
- Great source of zinc and iron – For immune function and metabolism
- Low in fat – Much less saturated fat than other cuts like ribeye
Enjoy tenderloin as part of a balanced diet. Watch portion sizes since all red meat should be eaten in moderation.
The Verdict on Australian Beef Tenderloin
For special occasions or irresistible everyday indulgence, Australian beef tenderloin is the crème de la crème. Silky texture, elegant flavor and impressive nutrition make this sought-after cut a perfect choice when only the best will do.
What are cattle fed?
While there are many things that can affect how tender and tasty beef is, the type of feed the cattle are fed may be the most important. At first, all cattle are fed grass. At some point, they are either kept on grass or switched to a grain diet. In Australia, the vast majority of cattle are grass-fed, but in the US, they tend to be grain-fed.
Grain-fed cattle in the US are mostly fed on corn and soy. This feeding regime leads to beef that has a consistently buttery flavour and mouthfeel. There is grass-fed beef in the US, too, but it is usually a by-product of the way dairy and beef are raised and isn’t always very good. It ends up in hamburgers most of the time. Out of all the beef eaten in the US, only four to five percent is grass-fed, and even then, a lot of it comes from Australia, New Zealand, and Uruguay.
On the other hand, Australia’s predominantly grass-fed cattle are raised and fattened exclusively on pasture. (When Australian cattle are grain-fed, it’s primarily on barley and wheat, instead of corn and soy. ).
Which is better, grain-fed or grass-fed?
Being able to tell the difference between grain-fed and grass-fed beef is important because grass-fed beef is more affected by weather and geography, so it has a wider range of complex tastes and textures. The high beta-carotene content in grass also leads to stronger flavours in the fat found in grass-fed beef.
Both grain-fed and grass-fed beef are good for you in many ways and are very high in the nutrients you need to stay alive. Grass-fed beef is usually leaner than grain-fed beef. It also has a lot of iron and zinc, which are good for energy, brain health, and healthy growth and development. Grass-fed beef is also high in Omega 3 fatty acids, the same healthy fat found in fish.
Australian Beef Tenderloin Steak…….
FAQ
Is Australian beef high quality?
Why is Australian beef cheaper?
What is beef tenderloin in Australia?
What is the difference between Australian beef and American beef?
Where does beef tenderloin come from?
This premium cut comes from the short loin primal cut near the back of the cow, an underworked part of the animal. Beef tenderloin is known for being the most tender cut of beef due to its low amount of connective tissue with minimal excess fat like you would see in a prime rib roast.
What is beef tenderloin?
Beef tenderloin is considered one of the most delicious and tender cuts of beef. If you’ve ever ordered filet mignon at a steakhouse, then you’ve enjoyed beef tenderloin! Want to become a beef tenderloin expert? You’ve come to the right place!
Is beef tenderloin a Tai?
Beef tenderloin, also known as eye-fillet, is one of the most expensive cuts of beef that is prized for its tenderness. The best part of the beef tenderloin for roasting is the centre cut because it’s cut from the thick end of a long piece of meat that tapers like a tai, and it’s a relatively uniform shape so it roasts evenly.
What is the tenderest part of a beef tenderloin?
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, side muscle on” (side muscle refers to the “chain”).