The tenderloin roast, or Chateaubriand, is absolutely the most tender, melt-in-your-mouth roast beef available. It is extremely fine grained, and prized by top chefs for its buttery texture.
Tenderloin needs to be relatively well seasoned, with good browning, to bring out its flavour. We recommend the reverse sear method for perfect results.
Sold as a 2.75-pound roast. Available in grass-fed or grain-finished beef.
The prime rib roast is considered to be the juiciest, tastiest roast that money can buy. It is exceptionally well marbled, bursting with rich flavour. Beef just doesn’t get any better than this — it’s the king of roasts.
Sold as a 3-pound roast, either grass-fed or grain finished.
The top sirloin roast is fine-grained, tender and juicy, with finer veins of marbling than a prime rib roast. It is always a crowd-pleaser, and it’s the classic meat that most people imagine when they think of roast beef.
Sold as a 3-pound roast. Available in grass-fed or grain-finished beef.
