HR Full Tenderloin

HR Full Tenderloin – $35/lb

The whole muscle… the most tender cut on the cow, hand-trimmed and ready for your blade.

The full tenderloin from our Hooser Reserve Angus — the same muscle that filet mignon is cut from, but sold whole at a much friendlier per-pound price. Buy the entire muscle, trim and portion to your own preferred filet thickness, then save the trimmings for steak tips, beef Wellington, or chateaubriand.

Perfect for:

• Cutting your own custom-thickness filet mignon 😋
• Beef Wellington showstoppers
• Whole-roasted chateaubriand for the holidays
• Steak tips, sliders, & medallions

What Makes It Different:

• The most tender muscle on the entire animal
• Whole-muscle = the best per-pound value vs cut filets
• Total butcher’s flexibility (filets, roast, tips, medallions)
• Hooser Reserve Angus marbling — clean, buttery, tender bite

Why Hooser:

• Ranch-raised Angus quality
• No fillers, no additives, no shortcuts
• Hand-trimmed, vacuum sealed
• Whole-muscle cut for the home butcher

Cooking Tip:
For filets, slice 1.5–2″ thick across the muscle, sear hot in cast iron, finish in the oven to 130°F internal for medium-rare. For chateaubriand, leave the center section whole, tie with twine, sear all sides, then roast at 425°F until 125°F internal. Rest 10 minutes. Slice and serve. Restaurant magic.

Ordering:

• Sold by the pound
• Whole muscle — typically 4–6 lbs
• Hand-trimmed and vacuum sealed

Price:
$35 per lb