Beef Whole Cuts Item Code: PW9033
- Expected packed weight
- 4.0–6.0 lb
- Estimated total
- $ 193.04–$ 289.56
Cut by hand, so no two roasts are the same. We place a temporary hold for the top of the estimate above, then charge you for the exact weight we pack. The difference goes back to your card.
- You pay for the exact weight we pack
- Vacuum sealed & frozen
- Raised in the Appalachian Mountains
- Shipley Farms guarantee
Sold by the pound. The price shown is an estimate based on average weight. At checkout we place a temporary hold slightly above that estimate, then charge only the exact weight we pack for you. Anything held above the final amount is released back to your card.
A whole tenderloin, trimmed and ready. Roast it whole for a crowd, or break it down into filets yourself and keep the tapered tail for stir-fry and stroganoff. The whole cut is the best value in filet, portioning is most of what a single steak costs.
Our cattle are Hereford, Red and Black Angus and South Devon. English breeds the Shipley family has raised for 150 years, since W.E. Shipley brought the first registered Hereford stock into North Carolina. They live on open mountain pasture, never confined and never in a feedlot. They are never given growth hormones or steroids, and never fed antibiotics to promote growth. Their diet is grass and forage from our own pastures, supplemented with a custom blend developed with experts from the NC State College of Agriculture.
For a whole roast, sear the outside, then finish in a moderate oven to medium-rare. A whole tenderloin is not cooked like a single steak; fast high heat will overdo the outside long before the centre is ready.
Ships from our farm to most of the East Coast in two business days or less, or collect free at the farm in Vilas, North Carolina.