The butt tenderloin is a lesser-known cut of beef but is a true hidden gem, offering incredible flavor and tenderness. It’s leaner than many other cuts, making it a healthier option while still delivering that satisfying beefy taste. Since it’s a well-kept secret, we’re sharing our tips and butt tenderloin recipe so you can prepare this special cut for a crowd.
How to Trim a Butt Tenderloin:
Before we offered the butt tenderloins to you, we sampled them with the recipe below. We used an untrimmed “packer” roast, so we first had to trim it up, removing any extra connective tissue and fat, just like you can do with the video tutorial from Scott.
How to Cook a Butt Tenderloin:
The USDA Prime Natural Butt Tender is cut from the thick end of the tenderloin. This cut is smooth in texture and a lean cut that is ideal for roasting. We tried this cut with a lemon pepper rub and it was delicious. We’ll tell you how to make it, click the link below.
A little about our beef:
Ranchers of Painted Hills Natural Beef are in Wheeler County, Central Oregon, and raise cattle while stewarding the land in the shadow of the state’s famed Painted Hills. So, while times have changed in 25 years, ranching the way nature intended has not. Above all, we are proud to pasture-raise cattle without added hormones and no antibiotics. We raise a beef product as striking as the natural wonders it’s named after. Again, we thank you for trusting us to feed you, your friends, and your family. Please share the finished product with us at Painted Hills Natural Beef on Facebook and Instagram.
