Beef Tenderloin Cost
Beef is one of the main types of meat used in Australian, European, and American cuisine. It is also very important in cuisines in Africa, East Asia, and Southeast Asia. “Beef” or “red meat” comes in 82% from cows, 9% from males neutered and fattened with grass and slaughtered between 30 and 40 months, and the rest (white or pink meat) comes from animals that are slaughtered between the ages of 3 and 5 months.
Beef can be cut into pieces of loin, larger pieces to be prepared in the oven, or small pieces of chopped ribs.
It is the sub-primal beef cut that spans via the primal cuts of the short loin and sirloin. It is also known under the name of fillet or eye fillet.
How Much Does Beef Tenderloin Cost?
The price of whole beef tenderloin is influenced by a few factors including the place where you purchase it from, the market demand, whether it is unpeeled or unpeeled, the time of the year, and the grade. The most affordable option would be the U.S.D.A. Choice beef that weighs anywhere between five and nine pounds and usually costs around $13 per pound untrimmed. This means that you have to trim the meat of its fat before cooking it. In case you don’t want to bother yourself with the trimming, then you can purchase beef tenderloin which is already trimmed by a butcher for the price of $23 to $35 per pound. As the weight of most whole tenderloins is anywhere between five and nine pounds, the total cost will be $65 to $290.
For example, Sam’s Club sells the five to nine pounds USDA Choice beef tenderloin for around $15 per pound. Also, Costco has pretty much similar prices.
You might also like our articles about the cost of prime rib, roast beef, or filet mignon.
The Cooking Light Magazine conducted a study to compare the prices of beef tenderloin at different grocery stores. According to them, Walmart charges around $17 for untrimmed beef tenderloin, while Publix charges around $15 per pound. On the other hand, Whole Foods charges around $23 per pound for untrimmed beef tenderloin and almost $34 for trimmed beef tenderloin.
Beef tenderloin details
The beef tenderloin on the back stretches on both sides of the spine and is usually harvested as two long snake-shaped pieces. The tenderloin is easy to recognize thanks to this cylindrical shape and the length that is anywhere between 18 and 24 inches.
The fillet is considered the tenderest part of the beef, and one of the most expensive. Despite the peppery price, filet mignon is intensely ordered in restaurants.
What are the extra costs?
Most of the stores will trim the tenderloin for an extra cost even though they have it for sale as untrimmed.
Important things to consider
It is a tender meat that must be cooked at high temperatures in a short time so that the meat remains juicy. The tenderloin is usually covered by a strong membrane that should not be removed, as the meat will tighten too much during cooking. It can be prepared in a frying pan or on the grill, one of the popular dishes being Beef Wellington.
The cooking rules for beef tenderloin are the same in all cases. In general, it is preferable to be served medium-rare, but it depends on the taste of each individual.
If you want to boil the beef tenderloin, it is recommended to use a pressure cooker to shorten the cooking time and to make sure that it cooks evenly and does not harden.
Take the meat out of the fridge for at least 30 minutes before cooking so that it reaches room temperature.
Left intact, the back muscle is known as the “fillet” or “Chateaubriand”. It can be into pieces, for various kinds of steaks. The ones at the back end, cut into one to two inches thick pieces, are known as fillets. In some cases, filet mignon refers to a dish made with a beef tenderloin and not the piece itself. Other parts of the cow’s muscle on the back, cut into pieces, are known as roast beef and not fillet.
The United States, Brazil, Japan, and China rank first in the top beef consumption. The largest exporters are Australia, Brazil, Argentina, and Canada.
How to cook beef tenderloin
How can I save money?
Usually, the cuts sold at the wholesale clubs are cheaper than the ones you can find at the local grocery stores.
Pay attention to the sales and promotions available in stores because, as with any other meat, beef tenderloin is on sale from time to time.
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