Sous vide, freeze-dried tenderloin for long-term storage or to make meals better today? YEP! Everyone dreams of eating filet mignon meat during the apocalypse. Okay, so not everyone dreams of that, but we do.

Next Shipping Dates: April 21 and April 28. We slaughter our cattle and age our beef in small batches. With the current high demand, we are shipping them out as fast as possible. Thank you for your patience. We hope we’re worth the wait.

Tenderloin makes filet mignon. The reason it’s the most expensive cut of meat is because it’s so darn tender. Even when sous vide, freeze-dried, and rehydrated, it’s STILL the most tender cut of steak available.

We are the only company in America that takes cuts of tenderloin steaks, turns them into beef cubes, cooks them, and freeze-dries them for long-term storage. But you don’t have to wait a decade to eat these. They are sous vide and ready to add to stews, chili, or pretty much any meals that you want to “fancy up” with tenderloin meat. Rehydrate in a bowl for 15-minutes and PRESTO!

This isn’t jerky. It’s not dehydrated. It’s freeze-dried. Great for today. Great for the apocalypse. 10+ year shelf life! No refrigeration required until the bag is opened.

Our freeze dried product for long-term storage starts with 48 ounces of high-quality American beef that is cut into cubes and sous vide. Then it is freeze dried to maximize shelf-life, flavor retention, and nutrition. That’s 12 adult size servings per bag.

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