Argentine Tenderloin Steak

Cattle are raised on nutrient-rich native grasses, such as
protein-rich alfalfa and a variety of other grasses, naturally
grown in Argentina's fertile pastures.

Sear in butter over high heat, basting continuously. Roast to 130°F internal for medium-rare. Rest 10 minutes before slicing.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.