Tenderloin from $56/kg - Grass-fed Beef MB2-3+ - Roam

Sourced With Care

Roam is built around pasture raised Australian 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 Australian paddocks.

Every animal is fully traceable from farm to pack, raised without added hormones or routine antibiotics. The Roam program partners with farms that prioritise low stress handling and regenerative grazing, which shows up in the meat's colour, texture, and depth of flavour. Halal certification covers the entire process from slaughter through packaging, and each tenderloin is hand selected at Cost Cut Meats before it is packed for dispatch.

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.

On a tenderloin, the MB2-3+ grading is what sets this apart. Most grass fed eye fillet is very lean and can taste flat, but the marbling here lifts the flavour with a clean, mineral beefiness and a buttery mouthfeel. You get the leaner profile of grass fed beef with a richness that usually only comes from grain finishing.

Packaging and Storage

Each tenderloin is individually cryovac sealed to lock in juices and protect against freezer burn, then packed into insulated boxes with chilled gel packs for the journey, keeping everything at fridge temperature from dispatch through to delivery.

Store it in the coldest part of your fridge below 4C and use within 14 days while sealed. Once opened, cook within 3 days. To freeze, leave the meat in the vacuum bag, or portion into medallions first, 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, and never refreeze once thawed.

The Cost Cut Meats Promise

Premium grass fed tenderloin at a price that respects your wallet, backed by genuine MB2-3+ marbling and full 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 cooked right. The MB2-3+ marbling lifts the flavour profile beyond what most grass fed eye fillet delivers, with a clean, mineral beefiness and a buttery mouthfeel that doesn't need much to shine.

Pair it with a bold red like a Barossa Shiraz or a Margaret River Cabernet, a knob of café de Paris butter, and something simple on the side. Roasted bone marrow, truffle mash, or a sharp watercress salad all work beautifully. Less is more with a cut this good.

How to Cook a Tenderloin

The golden rule with tenderloin is fast and hot, then rest. 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. 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 a knob of butter, garlic, and thyme, basting for the last minute. Pull at an internal temp of 52C to 54C and rest 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 hot pan. Transfer to a 200C oven and roast 20 to 25 minutes for a 2kg piece, pulling at an internal temp of 50C for medium rare. Rest 10 to 15 minutes loosely tented under foil before slicing into thick rounds.

Pro Tip

Always rest tenderloin longer than you think. The juices redistribute and the texture transforms while it sits, and because the cut is so lean, that rest is what keeps every medallion juicy.

Perfect For

When you want the best cut on the table, this tenderloin delivers across the board.

Readable version

• Special occasion dinners: Anniversaries, birthdays, and milestone celebrations where the meat itself is the event.
• Whole roast centrepieces: Christmas, Easter, and Sunday lunches with the 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 the technique.