We made part of our tenderloin into a Chateabriand for Christmas, cut several filets to use later and used the “heel” to bake as a Beef Wellington”. Great price for getting several fabulous beef dinners!

This meat is excellent. I served 2 whole tenderloins plus a 9 lb ham to 35 people on Christmas eve. I know how to cook this and it turns out great. Awesome meat. Would be better if it were grass fed, organic.

Have bought these about 5 times over the past few years, but this one was full of fat and grissle. And what I did salvage was not nearly as tender or tasty as previous.

Very well pleased . If you’re willing to trim up and cut the fat and silver lining off then you can have some very nice fillets. Plus the trimmed meat cutting make great Beef Stroganoff.

Tenderloin was in good shape (not ragged from butchering). Flavor and texture were good. It was easy to trim into roast with trimmings for another meal.

Good quality and taste.

excellent

This is the 4th time I have bought this whole tenderloin. The first couple of times I struggled with trimming it and cutting it properly so I researched online and found instructional diagrams and videos. This tenderloin is a full cut, which means it has the side muscle, silver skin and hasn't been defatted. But here's why it's the best value over buying already trimmed and cut individual pieces or smaller whole portions. From a tenderloin that weighed about 6.5 lbs I ended up with the following cuts: * 14 oz. small pieces of tri-tip to use in a beef stroganoff or similar family style dish or casserole. * 8.5 oz total of 5 medallions which are great served with mushrooms & rice, or on kabobs. * 2 ea. 5 oz. petit filets 4 ea. 6 oz. petit filets 4 ea. 7-8 oz. pieces I wrapped with bacon for filet mignons Each of the filets were cut 1 1/2" thick and you can turn the petit filets into larger filet mignons by adding medallion or tri-top pieces as you form the filet and wrap with bacon & twine to hold them together. * 24 oz./1.5 lbs. of scrap including fat, silverskin and thin strips of meat that were cut off while I trimmed. With this I seasoned and braised the meat & fat scraps with chopped garlic & onions until nice and brown. I added large pieces of carrots, celery & leeks and 4 qts. of water, scraping up the brown bits, brought it to a boil and let it simmer for 1 1/2 hours. When done I removed the solids and skimmed the broth twice first through a fine mesh sieve, then through cheesecloth - skimmed off most of the liquid fat and ended up with almost 3 qts. of the most amazing, flavorful, rich brown beef stock. If you have any beef bones that you've saved from other cuts of meat - be sure to use them when you make this stock for additional flavor! You do the math - but 10 filets, enough tri-tips to make a family-style dish that serves 8, medallions to serve 2 and then 12 cups of home-made beef stock that will make you never want to buy canned again... what an amazing value. So when you use every piece of the tenderloin wisely, resulting in about 20 servinigs - you would spend more for 20 fast food meals than for this exquisite cut of versatile meat.

Bought a 7.5 pound tenderloin. After watching UTube, I trimmed and cut it up. I came out with 5 packages of 2 petite two inch filets, 2 packages of quality beef chunks, and 1 package of kabobs. I used the leaner trimmings for stock for vegetable soup, after defatting. The overall value is good, but requires about an hour to trim, freeze, and clean up afterwards. I did not ask the Sam's butcher to trim since it was near store closing. Quality Knives are required and a big cutting board and ODOBan to sanitize.

IT WAS EXCELLENT!!