Tenderloin from $45/kg - Grass-Fed Beef - AMG

Sourced With Care

Australian Meat Group is built on a network of accredited Angus producers across Australia, focused on pasture raised cattle finished on grass the way nature intended. No grain finishing, no feedlot fast tracking, just cattle eating what they're meant to eat across open paddocks.

Every animal is fully traceable from farm to pack, raised without added hormones or routine antibiotics. AMG partners with producers who prioritise low stress handling and sustainable grazing practices, which shows up in the meat's colour, texture, and depth of flavour. Halal certification covers the entire process from slaughter through to final packaging.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

The Angus breed specifically delivers consistent marbling even on a grass fed diet, which is why we use it as the foundation of our tenderloin range. You get the leaner profile of grass fed beef without sacrificing the buttery mouthfeel that makes tenderloin worth buying in the first place.

Packaging and Storage

Each tenderloin is individually cryovac sealed at the moment of butchering to lock in juices and protect against freezer burn. The vacuum packed cut is then placed into an insulated box with chilled gel packs for the journey to your door, keeping everything at fridge temperature from dispatch through to delivery.

Once it arrives, store the tenderloin in the coldest part of your fridge below 4C and use within 14 days while sealed in the cryovac bag. To freeze, leave the meat in the original vacuum bag and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 36 hours for the best results, never on the bench.

The Cost Cut Meats Promise

Premium grass fed Angus tenderloin at a price that respects your wallet, backed by genuine marbling, full traceability, and Halal certification. If it doesn't meet your standards, it doesn't meet ours. Add to cart and taste the difference proper sourcing makes.

Flavour and Texture

Tenderloin is the most tender muscle on the animal, soft enough to cut with a butter knife when treated right. Grass fed Angus brings a clean, mineral driven beefiness with a deeper colour and richer profile than commodity grain fed alternatives, while the natural marbling delivers a buttery mouthfeel through every bite.

Pair with a structured red like a Coonawarra Cabernet or a McLaren Vale Shiraz, a knob of garlic butter, and something simple alongside. Roasted truffle mash, grilled asparagus, or a sharp rocket and parmesan salad let the meat do the talking. With a cut this good, restraint wins.

How to Cook Tenderloin

The golden rule with tenderloin is fast and hot, then rest properly. Overcooking is the only way to ruin this cut.

For Steaks

Cut 3cm to 4cm medallions, season generously with salt and pepper, and bring to room temperature for 30 minutes. Heat a heavy cast iron pan until smoking, add a splash of high smoke point oil, and sear each side for 2 to 3 minutes for medium rare. Finish with butter, garlic, and thyme, basting for the last minute. Pull at an internal temp of 52C to 54C and rest for 5 minutes before serving.

For a Whole Roast

Tie the eye fillet with butcher's twine to keep an even shape, season heavily, and sear all sides in a smoking hot pan. Transfer to a 200C oven and roast for 20 to 25 minutes for a 2kg piece, pulling at an internal temp of 50C for medium rare. Rest for 10 to 15 minutes loosely tented under foil before carving into thick rounds.

For Filet Mignon

Portion the eye fillet into 4cm medallions, wrap each one in a strip of bacon and secure with butcher's twine. Sear in butter and finish in the oven at 200C for 6 to 8 minutes for medium rare. Serve with a peppercorn cream sauce or a classic Béarnaise.

Pro Tip

Always rest tenderloin longer than you think. The juices redistribute and the texture transforms while it sits. Five minutes minimum for steaks, ten to fifteen for a whole roast.

Perfect For

This is the cut that earns its place on the table when the meal matters most.

• Special occasion dinners: Anniversaries, birthdays, milestone celebrations where the meat itself is the event
• Whole roast centrepieces: Christmas, Easter, Sunday lunches with the whole family gathered around
• Filet mignon at home: Portion into thick medallions, wrap in bacon, and finish with peppercorn sauce or Béarnaise
• Beef Wellington and Carpaccio: Premium recipes that demand the most tender cut, with marbling that holds up to refined techniques
  Dinner party plating: When you want consistent doneness across multiple portions with zero fuss