Beef Tender Loin CHEAP

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parrdist

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• Jul 22, 2011

• #1

Got a 3 lb Beef Tender Loin at a local market for $6.99 a lb. Story I got is its from Dairy cattle so its is much cheaper. At this price I couldn't pass it up. I'll fix it this weekend and let you know how it comes out. Have any of you found them like this and how were they?

 

salth2o

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• Jul 22, 2011

• #2

nice score.

 

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Cook

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• Jul 23, 2011

• #3

I've heard some people that like dairy beef and some that don't. It'll be interesting to hear your thoughts. I don't think I'd have a problem trying it either.

I believe a lot of the dairy beef that's slaughtered goes to make fast food burgers because of the cheaper cost.

 

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Norm

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• Jul 23, 2011

• #4

The 80/20 burger you buy is normally dairy cattle, spent cows or bulls past their prime.

Be interesting to see what you think of the tenderloin.

 

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parrdist

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• Jul 24, 2011

• #5

Okay the results are it wasn't bad but not great. Some of that may be my fault, I have never cooked a tenderloin before. Trim a lot of the silver skin and put on the UDS at 275. pulled at 140 let it rest for 15 minutes. Some of it was great some of it was like chewing gum. Flavor overall was good. Any suggestions are welcome because I plan on doing another one in the future.

 

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BulldogBrewer

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• Jul 24, 2011

• #6

I'm new to this, but isn't tenderloin way to lean for a temp that low?

 

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sog35

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• Jul 24, 2011

• #7

I've always cooked beef tenderloin really hot and fast. My favorite is to make steaks and cook it to medium rare at very high heat. On my ceramic I'd sear it at 550-600.

 

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parrdist

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• Jul 24, 2011

• #8

Thanks bulldog and sog35 next time I'll grill hot and fast. I'm sure you are right.

 

boatnut

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• Jul 24, 2011

• #9

140 was probably way past time to pull. that would probably make it "medium" after it's rested? if not medium well, especially on thinner parts? I'd probably pull at 125 at thickest part, IMO>