Beef Tender Loin CHEAP

parrdist · 07-22-2011, 07:35 PM

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 · 07-22-2011, 10:20 PM

nice score.

Cook · 07-23-2011, 07:23 AM

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.

Norm · 07-23-2011, 08:01 AM

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.

parrdist · 07-24-2011, 06:31 PM

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.

BulldogBrewer · 07-24-2011, 06:47 PM

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

sog35 · 07-24-2011, 06:54 PM

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.

parrdist · 07-24-2011, 08:17 PM

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

boatnut · 07-24-2011, 09:20 PM

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>

07-22-2011, 07:35 PM	#1
parrdist Full Fledged Farker Join Date: 08-12-10 Location: Gray Summit, Missouri	Beef Tender Loin CHEAP 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? __________________ Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS,

07-22-2011, 10:20 PM	#2
salth2o On the road to being a farker Join Date: 07-07-08 Location: Humble, TX	nice score. __________________ I LOVE VEGETARIANS...I EAT THEM EVERYDAY! [B][SIZE=3][COLOR=DarkGreen] <*{{{{{><[/COLOR][/SIZE][/B] Lyfe Tyme 20 offset smoker Kenmore Gasser Single Burner Gas Cooker Plow Disc Cooker

07-24-2011, 06:31 PM	#5
parrdist Full Fledged Farker Join Date: 08-12-10 Location: Gray Summit, Missouri	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. __________________ Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS,

07-24-2011, 08:17 PM	#8
parrdist Full Fledged Farker Join Date: 08-12-10 Location: Gray Summit, Missouri	Thanks bulldog and sog35 next time I'll grill hot and fast. I'm sure you are right. __________________ Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS,

07-24-2011, 09:20 PM	#9
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	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> __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

07-23-2011, 07:23 AM	#3
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	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.

07-23-2011, 08:01 AM	#4
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	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.

07-24-2011, 06:47 PM	#6
BulldogBrewer Is lookin for wood to cook with. Join Date: 10-26-10 Location: Cali	I'm new to this, but isn't tenderloin way to lean for a temp that low?

07-24-2011, 06:54 PM	#7
sog35 Is lookin for wood to cook with. Join Date: 07-11-11 Location: austin, TX	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.