Petite Tender, so-called because it resembles a miniature tenderloin, comes from the beef shoulder and is second only to the tenderloin in tenderness. It can be prepared either as a small roast or cut into medallions.
At Timbercreek Farm, Zach raises grass-finished cattle on rolling grasslands divided by hardwood forest. Their herd consists of New Zealand Angus-Tarentaise cross, two breeds that produce amazing meat when finished on grasses. These breeds thrive on the native cool-season grasses of Virginia and high energy seasonal annuals.Read more about the farm