Spring has arrived at the ranch, and it’s one of the busiest – yet most exciting – times of the year. As the snow melts away and the pastures begin to green, new life emerges. It’s calving season, a time when we welcome the next generation of our herd. Every day is filled with early mornings, late nights, and the rewarding experience of seeing strong, healthy calves take their first steps.
Along with calving, spring is also branding season, an essential tradition in ranching. This time of year is all about planning, preparing, and ensuring our cattle are set for a successful season ahead. At Rangeland Meats, our commitment to ethical and sustainable ranching remains at the forefront of everything we do.
Our beef is pasture-raised and grain-finished, a process that ensures a well-marbled, tender, and flavourful product. The benefits of this method are clear—pasture-raising allows our cattle to grow naturally, while grain-finishing enhances the beef’s taste and texture, giving it that rich, buttery flavour our customers love. Plus, our beef is always steroid and antibiotic-free, with no added hormones, ensuring you’re getting the highest quality meat possible.
When you choose Rangeland Meats, you’re not just buying premium Canadian beef—you’re supporting local ranchers who take pride in their craft and care for their animals with respect and dedication. Spring is a time of renewal, and we’re proud to continue our tradition of providing top-quality beef from our ranch to your table.
With the arrival of warmer weather, many of us start thinking about firing up the barbecue again. One of the best cuts to throw on the grill this time of year is a beautifully marbled beef tenderloin. Known for its incredible tenderness and rich flavour, tenderloin is a favourite among beef lovers and the perfect way to celebrate the start of barbecue season.
Perfectly Grilled Beef Tenderloin Recipe
If you’re looking for the ultimate way to enjoy this premium cut, here’s a simple yet delicious recipe to bring out the best in your tenderloin:
Ingredients:
- 1 whole beef tenderloin (trimmed and tied, if necessary)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp butter (optional, for basting)
Instructions:
- Prepare the Tenderloin – Remove the beef tenderloin from the refrigerator and let it come to room temperature (about 30-45 minutes). Pat it dry with paper towels.
- Season the Meat – In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and black pepper. Rub this mixture evenly over the tenderloin.
- Preheat the Grill – Set up your grill for direct and indirect heat zones. Heat to around 450°F (high heat on one side, medium-low on the other).
- Sear the Tenderloin – Place the tenderloin over direct heat and sear each side for about 2-3 minutes until a crust forms.
- Finish Cooking Indirectly – Move the tenderloin to the medium-low heat side of the grill. Close the lid and cook until the internal temperature reaches your desired doneness:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F+
- Rest the Meat – Remove the tenderloin from the grill and let it rest for 10 minutes before slicing to allow juices to redistribute.
- Serve and Enjoy – Slice into medallions and serve with your favourite side dishes!
This recipe guarantees a tender, flavourful cut of beef that’s perfect for any spring gathering. Fire up the grill and enjoy a restaurant-quality meal in your own backyard!
To order your Tenderloin or other delicious cuts visit rangelandmeats.ca
Ask about our amazing Spring Sale:
15% OFF select premium cuts from March 31st to April 4th, 2025!
🥩 Whole Tenderloins: $36/lb → NOW $30.60/lb
🥩 Tenderloin Steaks: $38/lb → NOW $32.30/lb
🥩 Short Rib: $14/lb → NOW $11.90/lb
