Tuscan adult beef tenderloin, aged for 30 days, 250 g

Tenderloin is the most tender cut of beef, taken from the inner part of the loin. This tenderloin comes from adult Tuscan cattle raised free-range on open pasture, fed grass and forage, selected by an artisan butcher in Tuscany, and aged for 30 days. Vacuum-packed 250 g portions: pan-fry, grill, or cook with green peppercorns, just a few minutes per side.

What is tenderloin and why is it the most tender cut?

Tenderloin is the psoas muscle, located on the inner side of the animal's loin. It is the least-used muscle in the animal; it does not support the body's weight or contribute to movement. This near-total lack of muscular exertion results in very short fibers and natural tenderness unmatched by any other cut from the hindquarter.

Adult cattle raised free-range develop more active muscles than intensively farmed cattle, with a bolder flavor profile and naturally yellower fat, a sign of a diet of grass and natural forage. The difference from industrially farmed meat is clear from the first bite: more flavor, more complexity, more lingering taste. The 30-day aging completes the process: natural enzymes further tenderize the fibers and develop the aromatic complexity of aged meat.

Product specifications

How to cook beef tenderloin to perfection

Tenderloin is a lean, delicate cut and needs less heat and less time than bone-in steaks. Three methods:

In a cast-iron pan, the most controlled method: heat the pan to its highest setting, and drizzle a little extra virgin olive oil over the meat, not into the pan. Cook for 2 minutes per side for rare, 3 minutes for medium. Rest off the heat for 2 minutes before slicing. Add coarse salt and black pepper only at the end.

Grilled: glowing coals, piping-hot grill. Same cooking times as in a pan. The coals add an aromatic dimension that a pan cannot replicate. Resting is essential: the tenderloin is dense in the center, and resting redistributes the juices.

Raw carpaccio: free-range beef tenderloin is the ideal cut for carpaccio: its natural tenderness and the more complex aromatic profile of pasture-raised meat are at their best when served raw. Finely chopped or sliced paper-thin, with wild arugula, shavings of Pecorino Toscano DOP, extra virgin olive oil, and lemon.

Golden rule: never well done. Tenderloin cooked above 65°C loses all its natural tenderness, becomes dry, and loses the flavor developed over 30 days of aging. The ideal doneness is rare or medium.

The IGP-certified version

If you’re looking for tenderloin with verifiable European certification, VBAC Chianina IGP Tenderloin guarantees the native Tuscan breed, the Apennine farming region, and the production method, verified by an independent third party. Same cut, same weight, with certification you can mention on the menu.

Recommended pairings

For pan-fried or grilled tenderloin: Chianti Classico DOCG or Morellino di Scansano; the tannins in Tuscan Sangiovese have traditionally paired well with the region’s beef. For carpaccio: Vernaccia di San Gimignano or Vermentino Toscano IGT; the freshness of white wine balances the delicate flavor of raw meat. For a classic Tuscan side: arugula salad with shavings of aged Pecorino, extra virgin olive oil, and Chianti vinegar.

FAQ

What does “free-range” mean?
Free-range cattle live and graze freely, feeding on grass, forage, and whatever they find naturally, without industrial grain-based feed. This natural diet produces meat with a more complex flavor profile, yellower fat, and a higher Omega-3 content than intensively farmed meat. You can clearly taste the difference when cooked or raw.

What’s the difference between Adult Beef Tenderloin and Chianina IGP Tenderloin? Same cut, same weight (250g), same aging period (30 days), same free-range farming. The difference is the breed and certification: VBAC Chianina IGP Tenderloin has European certification guaranteeing the native Tuscan breed and the Apennine farming region, verified by an independent third party.

What is dry aging, and why does it matter?
Dry aging is the process of maturing meat in a controlled environment after slaughter. 30 days tenderizes the muscle fibers through natural enzymatic action and develops aromatic complexity. An unaged tenderloin is tougher and less flavorful, regardless of the quality of the farming.

Can I use it for carpaccio?
Yes, it’s one of its best uses. Put the tenderloin in the freezer for 30 minutes beforehand to make it easier to slice very thinly, then slice it with a sharp knife or a meat slicer. Grass-fed beef has a complex enough flavor to stand up to carpaccio with minimal seasoning.