Chuck Tenderloin

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Our Chuck tenderloins come one to a package at roughly 1.5 pounds each.

Chuck tenderloin has a rich, beefy flavor that is best used for slow-cooking. When tenderized with a marinade, chuck tenderloin can also be used for grilling.  The chuck tenderloin is also a lean protein option that still packs a mouthful of flavor.

The chuck tenderloin, also referred to as the “Mock Tender” for its similar appearance to a tenderloin, can be found in the shoulder region known as the Chuck region. The chuck tenderloin consists of the supraspinatus muscle, which is found forward of the large chuck subprimal in the shoulder clod.

 

Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.

 

Grass & Corn Fed Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain while also allowed to graze in open pastures.  This leads to a hearty beef with just the right amount of marbling for flavor. Always Antibiotic and Hormone free.

 

Prosper Steakhouse Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.

 

Marinated Chuck Tenderloin

Ingredients

1/2 cup red wine vinegar

1/2 cup soy sauce

2 tablespoons lemon juice

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

2 garlic cloves, minced

1/4 teaspoon onion powder

2 pounds chuck tenderloin

 

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  1. Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.


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