when I need a filet for a celebration I always go to Sams. their meat is always tender, juicy and delicious.

Love this it's so tender and lasts my family of 4 a long time

Purchased for a dinner party. The butcher kindly cut the slab into 2” steaks. They grilled nicely and we had a great dinner

The two choice tenderloins I purchased were flavorful and as tender as any prime tenderloins I've ever had. These were in trimmed so I used the ropes for making French onion soup. My husband said it was the best soup he's ever had.

Although the meat was good and tender, by the time it was dressed out with tons of fat removed, the price per pound almost doubled. There was almost as much unedible fat hidden underneath as there was meat.

Tender beef! We have the butcher at Sam's cut it into 1” slices, freeze it and eat it throughout the year. Tastes wonderful and can cut it with a fork.

We always cook Beef Wellington for Christmas Dinner this beef tenderloin was a perfect choice and was large enough to feed all 12 of us. Very tender and juicy.

We had this for Christmas. Made a tenderloin roast which was perfect. There was enough left for 6 filets and some stew meat. This was a fantastic buy, and I plan to buy again next year!

We like the whole tenderloins so we can custom cut the thickness. The Angus Beef Choice is consistently tender and an amazing special treat for our family. The only steak I've ever had that was better was a Prime Tenderloin from a local butcher shop. (And it SHOULD be for what I paid!!) The Angus Beef Choice Tenderloins aren't cheap, but a real steal when compared to the alternative.

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.