Happy Easter to everyone, hope it is a joyful day.

We’re back with another Cut of the Week—and this time, it’s one of the most celebrated cuts out there.

TENDERLOIN

This cut is pure luxury. It’s tucked deep inside the loin, a muscle that doesn’t get much work — which is why it’s incredibly tender. If you’ve ever had filet mignon, you’ve tasted tenderloin.

Before it’s cooked, tenderloin is a beautiful, lean roast — perfect for slicing into steaks for the grill or roasting whole for a showstopper meal:

You’ve got tenderloin in your beef share, and we’ve got a simple Beef Wellington recipe you can try. Most of you have probably enjoyed yours already, but I thought it might be fun to bring it up for next time.

Quick Question for You

When it comes to Tenderloin, which do you prefer?

✅ Grilled as a steak
✅ Roasted whole, like in Beef Wellington

We’ve cooked it up both ways — grilled as steaks and roasted whole — and you really can’t go wrong. Tenderloin just melts in your mouth.

And here’s something else I’d love your input on:

In my quest to keep improving with you in mind, I’m wondering:

#1 Would it be better to keep the Tenderloin as a roast and let you slice the steaks yourself? 
Or
#2 Have the steaks already cut at the butcher, vacuum packed, and ready to grill?

Please reply and let me know  1 or 2 — our steers start going in around Memorial Day and I will be going over our packaging with the butcher soon.
 

An Update on Summer Shares

Friday, we had 7 steers available — and as of today, Sunday, we’re already down to just 5!
 

If you’re thinking about stocking up for summer cookouts, now’s a great time to "hop" in and grab a share. (That was an Easter joke!)

Wishing you a wonderful Easter and I hope you find all those eggs today!