[BenMart Chill] Silver Fern Angus Tenderloin 2kg – 2.5kg – Halal – New Zealand – Silverfern

Country Of Origin : New Zealand Or Australia

Dietary : Halal

* Stocks Are Subject To Availability.

“Picture For Illustration Purposes Only”

Silver Fern Farms is a renowned New Zealand-based meat processing company known for its high-quality beef, lamb, and venison products. When it comes to their prime steer ribeye, you can expect a premium cut sourced from grass-fed, pasture-raised cattle, which is a hallmark of New Zealand’s beef industry.

Quality: Angus beef typically exhibits well-distributed marbling, which enhances both flavor and juiciness. The tenderloin comes from Angus cattle, which are known for their superior genetics and meat quality. These cattle are raised in New Zealand’s pristine environment, where they graze on lush pastures, resulting in beef with excellent flavor and tenderness.

Cut: The tenderloin cut itself is prized for its tenderness. It’s one of the most tender cuts of beef due to its location on the animal and the minimal amount of connective tissue it contains.

Versatility: Overall, the versatility of Silver Fern Farms Angus Tenderloin makes it a favorite among chefs and home cooks alike, allowing for endless culinary possibilities and delicious creations. Grilling, roasting, pan-searing, or getting creative with stir-fries and sandwiches, this premium cut of beef is sure to impress.

[COOKING PREPARATION]

Trimming: Before cooking, you’ll likely need to trim the tenderloin slab to remove excess fat and silver skin. Use a sharp knife to carefully trim any visible fat and connective tissue.

Seasoning: Season the beef tenderloin slab generously with salt and pepper. You can also add other herbs and spices for additional flavor, such as garlic powder, thyme, or rosemary.

Preheating: Preheat your oven to a high temperature, typically around 425°F (220°C).

Searing (Optional): If desired, you can sear the beef tenderloin slab on all sides in a hot skillet or on the grill. Searing helps to develop a flavorful crust on the outside of the meat. This step is optional but can add extra flavor to the final dish.

Roasting or Grilling: Transfer the seasoned beef tenderloin slab to a roasting pan or directly onto the grill grates. Cook the tenderloin slab until it reaches your desired level of doneness, using a meat thermometer to monitor the internal temperature. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).

Resting: Once the beef tenderloin slab is cooked to your liking, remove it from the heat and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicier final product.

Slicing: Slice the beef tenderloin slab into thick slices against the grain and serve immediately. Arrange the slices on a platter and garnish with fresh herbs or a drizzle of sauce, if desired.

[STORAGE]

Portion the slab of beef to your liking. If you’re planning to use the beef portions within a few days, store them in the refrigerator. For longer-term storage, place the packaged portions in the freezer.