What Is Australian Beef Tenderloin? (Fully Explained)

Are you a meat lover looking for the perfect cut of beef to satisfy your cravings? Look no further than Australian beef tenderloin!

This lean and tender cut of meat is highly sought after for its delicate flavor and melt-in-your-mouth texture. But what exactly is Australian beef tenderloin, and how does it differ from other cuts of beef?

In this article, we’ll explore the unique qualities of Australian beef tenderloin, its various cooking methods, and why it’s a must-try for any meat enthusiast.

So sit back, relax, and get ready to learn all about this delicious cut of beef.

What Is Australian Beef Tenderloin?

Australian beef tenderloin is a cut of meat that comes from the spine of the cow. It’s known for its tenderness and leanness, as it’s the least weight-bearing muscle in the animal and contains little to no fat or connective tissue.

This makes it an ideal cut for hot, fast cooking methods like grilling or pan-frying. It can also be roasted as a whole piece or cut into portions for steaks.

One unique aspect of Australian beef tenderloin is that it’s derived from superior black angus cattle, which are known for their high-quality meat. This results in a more flavorful and tender cut of beef compared to other types of cattle.

How Does It Differ From Other Cuts Of Beef?

Compared to other cuts of beef, Australian beef tenderloin is one of the most tender and lean cuts available. This is due to its location on the spine of the cow, which is a less weight-bearing area and contains little to no connective tissue or fat.

In contrast, other cuts like the chuck or brisket have more connective tissue and require longer cooking times to break down and become tender. The ribeye and sirloin cuts have more fat marbling, which adds flavor but also makes them slightly less lean than tenderloin.

Additionally, Australian beef tenderloin is known for its superior quality due to the use of black angus cattle. This breed is known for producing high-quality meat with excellent marbling and flavor, making it a popular choice among meat lovers.

The Unique Qualities Of Australian Beef Tenderloin

Australian beef tenderloin is also known for its marbling score, which is a measure of the amount of intramuscular fat within the meat. This fat contributes to the tenderness and juiciness of the meat and enhances its flavor profile.

The Yardstick brand of Australian beef tenderloin, for example, has a marbling score of 2+, which is considered mild on the richness scale. This score ensures that the meat is not too fatty but still has enough marbling to provide a rich and satisfying flavor.

Another unique quality of Australian beef tenderloin is its grading system, which focuses on the eating quality of specific cuts rather than just intramuscular fat content. The Meat Standards Australia (MSA) grading system rates beef based on tenderness, juiciness, and flavor, as determined by almost 800,000 taste tests from consumers in 11 countries. This ensures that only high-quality beef is labeled with an MSA grade.

Cooking Methods For Australian Beef Tenderloin

Australian beef tenderloin is a versatile cut of meat that can be cooked in a variety of ways depending on your preferences. Here are some popular cooking methods for Australian beef tenderloin:

1. Oven Roasting: This method is perfect for cooking a whole piece of tenderloin. Preheat your oven to 400°F and let the beef rest at room temperature for 30-60 minutes. Tie the beef with twine to hold it in shape and help it cook evenly. Rub oil, salt, and pepper all over the beef, and add chopped herbs. Place prepped veggies in a roasting pan, season them, and place the beef on top. Roast in the oven for 30 minutes, then use a digital probe thermometer to check the internal temperature until it reaches 135°F for medium (125°F for medium rare). Take the beef out of the oven and let it rest for 10-20 minutes before carving.

2. Pan-Seared: This method is perfect if you want a quick and easy way to cook Australian beef tenderloin. Heat a non-stick pan over medium heat, add oil, and sprinkle salt and pepper all over the steak on both sides. Gently place the steak in the pan and cook until well caramelized on one side, then turn it over and cook for a further 2-3 minutes on all sides. Place in a hot oven for 3-10 minutes depending on your desired doneness.

3. Grilling: Grilling is another popular way to cook Australian beef tenderloin. Preheat your grill to high heat and season the beef with salt, pepper, and any other desired herbs or spices. Grill the tenderloin over direct heat for 6-8 minutes per side or until it reaches your desired internal temperature.

No matter which method you choose, it’s important to let the beef rest for at least 10 minutes before carving to allow the juices to redistribute throughout the meat. Serve with your favorite sides and enjoy!

Why Australian Beef Tenderloin Is A Must-try For Meat Enthusiasts

If you’re a meat enthusiast, then Australian beef tenderloin is a must-try. The beef is sourced from Australia, where the food and nutrition standards are quite high due to the country’s small population. This means that Australia can keep much of their top-end beef and export what is left, resulting in high-quality meat that’s hard to find elsewhere.

Most Australian beef is naturally grass-fed, and if grain-fed, it’s at the end of the animal’s life. Even then, only 1/3 of Australian beef is grain-fed. With such a demand for natural and grass-fed beef, there is evidence to support that it creates a top-end product.

The Meat Standards Australia (MSA) grading system focuses on the eating quality of specific cuts, with regards to tenderness, juiciness, and flavor. Unlike the USDA grading system in the US, MSA doesn’t treat intramuscular fat as a prerequisite for high-quality beef. This means that Australian grass-fed beef is without marbling, with some Aussie grass-fed beef receiving impressive 4+ marble scores.

Australian beef tenderloin is also known for its mild and subtle flavor. It’s supremely lean with little to no fat or connective tissue, making it an ideal cut for those who prefer leaner meat. It’s also versatile in its cooking methods, allowing for hot and fast cooking like grilling or pan-frying or slow roasting as a whole piece.