Where the Product Comes From

Cattle are processed through federally inspected S.I.F. facilities, which is the standard Brazil requires for beef entering export channels. Tenderloin is removed whole, trimmed of the silver skin and excess fat that would otherwise toughen up during cooking, then vacuum-sealed and frozen fast enough to keep the muscle structure from breaking down. Tenderloin only accounts for a small percentage of the carcass, which is part of why it commands the price it does — and part of why trim quality matters so much at this cut.

Product Highlights

• Whole muscle tenderloin, trimmed and denuded
• Fine grain with light, even marbling
• Vacuum-sealed before flash-freezing
• No mechanical tenderizing or injected solutions
• Export cartons built to hold shape during stacking and transit
• Bulk and wholesale volumes, including full container orders

Why Wholesale Buyers Order From Us

A tenderloin order isn’t the place to gamble on a new supplier, and most of our buyers found that out the hard way somewhere else first. What keeps them here: the trim work is done by hand and checked before packaging, so you’re not paying tenderloin prices for a piece that’s still got fat cap left on it. Cold storage holds -18°C the entire way from our facility to your dock, no gaps. And when a restaurant group calls about portion cutting or asks how many pieces come per case, someone gives them a real answer within the day. Add it up and it’s why repeat orders make up most of what we ship.

Common Uses

This is a high-end cut and it gets used that way. Steakhouses portion it into filet mignon and Chateaubriand cuts. Hotel banquet kitchens rely on it for plated dinners where every serving needs to look and cook the same. Some distributors sell it whole to specialty butchers who do their own final cutting for retail customers. A handful of buyers use it for catering companies running high-volume events where consistent doneness across dozens of plates actually matters. Whichever direction it goes, starting with a properly trimmed whole muscle saves labor on the other end.

Processing & Quality Control

Every animal clears veterinary inspection before slaughter, and carcasses go through what S.I.F. certification requires. From there tenderloin comes off by hand — silver skin and connective tissue trimmed away — then it’s weighed, graded, and vacuum-sealed. Before anything gets boxed, it runs past a metal detector, and someone does a visual check to pull out anything that’s off spec. Batches get tied to a lot number on our end, mostly so if a buyer needs that record later for customs or an internal audit, it’s already sitting there.

Packaging & Storage

Each tenderloin gets vacuum-sealed on its own before going into export cartons. 15kg to 20kg net weight is standard, but if your container layout or pallet plan needs something else, we can work with that. Storage stays frozen at -18°C or below the whole way through, no exceptions on that. Thawed product should get used within 3-4 days — don’t refreeze it once it’s out. If you’re holding inventory across multiple SKUs, tenderloin should move through cold storage on the same FIFO basis as the rest of your stock — it doesn’t get a pass just because it’s a premium cut.

Product Specifications

Export & Logistics

We ship tenderloin as part of mixed containers or as standalone loads, depending on what a buyer’s ordering that month. Health certificates and export paperwork travel with the shipment, and our team manages the customs side so it’s not something you’re chasing at the last minute. Lead time runs on current production and your destination port — we’ll walk through a realistic timeline with you before anything gets confirmed.

Request a Quote for Frozen Beef Tenderloin

Need frozen beef tenderloin for your next order, or looking to bring it into your product line for the first time? Send us your target volume and destination, and we’ll put together pricing and shipping estimates based on where things stand right now. Click Send Query above and someone from our team will follow up directly.