Stirfry is a staple meal on TK Ranch because it is so quick and easy. It is made all the more delicious using tenderloin/filet mignon. We cut the smaller end of the tenderloin into stirfry which virtually removes the need to marinate it. My quick keto supper is to saute the tenderloin strifry (250 g) in butter for a few minutes and add half a can of coconut milk (full fat). Season with curry powder (as much or as little as you like), salt and black pepper. I then add a cup of broccoli, put on the lid and simmer for a few minutes and serve. On cold winter days this satisfying curry really hits the spot.
All of our beef cuts are dry aged the old fashioned way for 18 to 21 days for added flavour and tenderness. This is very different from virtually all conventional beef found in big box stores or restaurants that has been wet aged in a plastic bag.
We believe in giving you the best value so all of our cuts are well trimmed and our roasts are tied. Our products are vacuum packaged to add freezer life and for convenience — simply thaw in cool water before cooking.
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