Welcome to Carter Country | Since 1964

Tenderloin - Full Muscle

Tenderloin - Full Muscle

The tenderloin is the most tender and expensive cut on the animal. Made up of very fine muscle fibers, the tenderloin is a long, cylindrical muscle that lays on the inside of the animal, surrounded by kidney fat. It is most commonly cut into a Filet Mignon or Petite Fillet. Our tenderloin is sold by the full muscle, which is cut into three small sections that can be prepared as roasts, or divided into smaller steaks. Once your steaks are thawed and cut from the tenderloin, the trimmings can make fantastic kabobs, or fajita meat.


Currently sold out. Available in 1-2 weeks.

Our Prime Cuts

Due to high demand, we are now offering a few items for sale individually. For starters, we will be offering our most popular products: dry-aged, grass-fed ground beef, summer sausage, and bone broth. But we are also offering a few, rotating, prime cuts. These muscles are the creme de la creme when it comes to our Double Aged steaks - the rarest beef on earth, packed with unmatched flavor. Keep an eye on this section of the site. We will be updating our inventory as these high-end cuts become avaialble in the next week or two.

We offer free shipping on all orders over $100.

HOW WE'RE HELPING DURING COVID-19: For every pound of beef sold today through Memorial Day, we will donate a pound of beef to We Don’t Waste, who uses their wide distribution to deliver food, free-of-charge to food pantries, soup kitchens, and shelters serving those in need.

Tag us on instagram @cartercountrymeats to show us how you #meatresponsibly