Size matters in understanding when the animal was processed. A ~6-8lb Whole Tenderloin is from a mature Bison that lived a healthy life producing amazing fats from regenerative high elevation grasses. Processing too soon/young creates smaller primals and subprimals and makes the meat a bit tougher when cooking. It is tougher because there is not a lot of the good fat that we want when eating Bison (or any other natural grass forager). While lean is good, what makes the Tenderloin the home of the tenderest steak portion, the Filet Mignon, is the intramuscular fat. During cooking, these fats will dissolve into the meat, keeping the meat tender and succulent.
This is great for cooking whole then slicing into steaks or eating family style. Inversly, create steaks out of it first to control the portion you want to cook. Either way you decide, this will be an amazing meal!
Temperature: Filet Mignon should not be cooked over Medium temp. Bison Nutrition
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