Tenderloin Steak | Bone-In | Grass Fed Beef 🐂 | Pastizal Raised 🌿 | Steakhouse Cut 🔪

🐂 Tenderloin Steak | Bone-In 

What is a Bone-In Tenderloin?

This is the pinnacle of steakhouse luxury: the most tender muscle of the animal (the psoas major), left attached to the bone to preserve its integrity and amplify its flavor. Sourced from 100% pastizal-raised Yucatecan cattle, this Steakhouse Cut is hand-carved to an extreme thickness (2+ inches), offering a buttery texture paired with the deep, mineral complexity of the bone. It is an ancestral "noble" cut, free from hormones, antibiotics, and grain-fillers.

Key Features & Benefits

• The "King" of Tenderness: Sourced from the least-worked muscle, providing a melt-in-your-mouth experience that is unparalleled in the beef world.
• Bone-In Thermal Protection: The presence of the bone acts as a heat insulator during high-heat searing, protecting the lean, delicate fibers from drying out and ensuring a perfectly edge-to-edge medium-rare finish.
• 100% Grass-Fed & Pastizal Raised: Raised on a diverse "salad bar" of native tropical forage (including Huaxin), resulting in a steak rich in Omega-3 fatty acids and Conjugated Linoleic Acid (CLA).
• Artisanal Butchery: Hand-carved by Master Butchers who understand the anatomy of the short loin, ensuring each steak carries the perfect portion of the bone for maximum aesthetic and culinary impact.

Cut Description

• Anatomy: Sourced from the psoas major muscle within the short loin. While most tenderloins are removed from the bone (filleted), this rare cut retains the vertebral bone, providing a unique "Filet on the Bone" presentation.
• Texture & Flavor: Silky, lean, and incredibly fine-grained. The flavor is elegant and clean, with a subtle sweetness from the grass-fed fat and a savory, marrow-infused depth provided by the bone during cooking.
• Size/Weight: A substantial "Steakhouse Cut," typically weighing between 14oz to 18oz and measuring at least 2 inches in thickness.
• Nose-to-Tail Relevance: Leaving the bone in reduces waste and honors the animal's structure, allowing the diner to access the nutrient-rich marrow and minerals (calcium and phosphorus) that leach into the meat during preparation.

Cooking Inspiration

This steak demands a minimalist approach to let the terroir shine. The thickness of the cut makes it the perfect candidate for the Reverse Sear method.

• The Reverse Sear: Season generously with coarse sea salt. Roast at a low temperature (105ºC) until the internal temperature reaches 46ºC . Finish with a screaming-hot sear in a cast-iron skillet to develop a mahogany crust.
• The Butter Baste: During the final sear, add a knob of grass-fed butter, smashed garlic, and a sprig of fresh thyme or Yucatecan oregano. Baste the hot fat over the bone to unlock its hidden aromatics.
• Grilling: Best prepared over hardwood coals (leña). The bone protects the meat from the direct intensity of the flame, allowing for a deep char without overcooking the center.

Master Butcher’s Culinary Notes

In the world of the Pastizal, the Bone-In Tenderloin is a rarity. Because our cattle are active and grass-fed, their muscles are lean and oxygenated. The bone is your insurance policy; it keeps the center of the steak cool while you develop that crucial crust. Watch for the 'yellow fat'—that is the Beta-carotene from our tropical sun. It is a sign of a truly natural, high-K2 product.

🍽 Chef’s Recommended Recipes

Traditionally served as a Filet Mignon on the Bone with a simple reduction of red wine or a bright Chimichurri de la Casa. In the Yucatan, it is often paired with charred scallions (cebollitas) and a side of roasted marrow bones for the ultimate "Rancher's Feast."

Nutritional & Technical Specifications

🌿 Pastizal Raised · Grass Fed & Finished

No grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines. Cut from sustainably and humanely raised beef, freely roaming day and night on pesticide and chemical free pastures. 

📦 Harvest, Packaging & Delivery

All of our beef is harvested, butchered, vacuum sealed, and frozen specifically upon your order—we do not ship pre-cut or warehouse inventory. Each cut is sealed in food-grade vacuum packaging to preserve freshness and quality.

Please allow up to 7 business days for processing and delivery. Some cuts may require additional time depending on availability and natural yield. This is the tradeoff for truly fresh, made-to-order meat.

Why Choose Rancher’s Table’s Pastizal-Raised Meats?

Unlike industrial "Prime" beef that relies on corn-induced intramuscular fat (marbling) for flavor, our flavor comes from the animal's lifestyle. Our cattle live in the sun, moving through regenerative pastures. This creates a steak that is not just a meal, but a nutrient-dense "superfood" with an Omega-3:Omega-6 ratio close to 1:1, supporting cardiovascular health and reducing inflammation.

Frequently Asked Questions 

How do I cook a thick, bone-in grass-fed steak?

Because it is grass-fed and bone-in, it will cook approximately 30% faster than grain-fed beef. Always use a meat thermometer. Aim for a final internal temperature of 52ºC  (Medium-Rare) for the best expression of texture.

Does the bone really add flavor?

Yes. The bone contains marrow and connective tissues that, when heated, release savory compounds (glutamates) and minerals into the surrounding meat. It also prevents the muscle from shrinking, keeping it juicier.

Is this cut suitable for a Carnivore or Keto diet?

It is the gold standard for these diets. It provides high-quality protein, essential B-vitamins, and healthy fats without any of the inflammatory markers found in grain-finished industrial meat.