Beef, New Zealand, imported, tenderloin, separable lean and fat, raw
Whole food · Beef Products
Photo: Wikipedia
This is the lean, prized cut from the loin of New Zealand grass-fed beef, known for its exceptionally tender, buttery texture and mild, clean flavor. It's a nutritional powerhouse, delivering a massive 21 grams of high-quality protein per 100 grams with virtually no carbohydrates and a moderate fat content. The raw, separable lean and fat designation means it's a whole, unprocessed cut ready for precise cooking.
Calorie split: 58% protein · 0% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People adore beef tenderloin for its unparalleled tenderness and subtle, beefy flavor that acts as a perfect canvas for sauces and seasonings. It's the centerpiece of celebratory meals and fine dining, symbolizing luxury and culinary skill.
⚠️ Watch-outs & how to enjoy it better
Its leanness means it can dry out quickly if overcooked, leading to a tough, disappointing texture. As a red meat, it should be consumed in moderation, and those watching saturated fat intake may need to practice portion control. To counteract dryness, use a meat thermometer, sear then finish in a low oven, and let it rest after cooking. Pairing with a fiber-rich vegetable side can also balance the meal.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Very low in carbohydrates, suitable for ketogenic and low-carb diets.
- Contains essential nutrients like iron, zinc, and B vitamins (especially B12).
- Grass-fed origin may offer a more favorable omega-3 to omega-6 fatty acid ratio.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'tenderloin' is anatomically precise—it's the psoas major muscle, which does very little work, resulting in its characteristic tenderness.
Full nutrition (USDA data · scales with serving)
| Water | 71.2 g |
| Energy | 146 kcal |
| Energy | 611 kj |
| Protein | 21.0 g |
| Total lipid (fat) | 6.9 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 203 mg |
| Potassium, K | 359 mg |
| Sodium, Na | 39.0 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 4.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.12 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.57 mg |
| Vitamin B-6 | 0.26 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 30.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.59 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 1.3 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.3 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.13 g |
| MUFA 16:1 c | 0.10 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.9 g |
| MUFA 18:1 c | 1.8 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.27 g |
| PUFA 18:2 | 0.11 g |
| PUFA 18:2 n-6 c,c | 0.09 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:4 n-6 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.15 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.13 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 58.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.76 g |
| Isoleucine | 0.88 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.69 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.71 g |
| Valine | 0.93 g |
| Arginine | 1.4 g |
| Histidine | 0.76 g |
| Alanine | 1.1 g |
| Glutamic acid | 2.9 g |
| Glycine | 1.1 g |
| Proline | 0.68 g |
| Serine | 0.74 g |
FAQ
What's the difference between tenderloin and sirloin?
Tenderloin is the most tender cut from inside the loin, while sirloin is a larger, leaner, and slightly tougher cut from the rear back. Tenderloin is more prized and expensive.
How should I cook it to keep it tender?
Quick, high-heat methods are best: pan-searing, grilling, or broiling. Cook to medium-rare (130-135°F internal temp) for optimal tenderness and flavor, and always let it rest for 5-10 minutes after cooking.
Is New Zealand beef grass-fed?
The vast majority of New Zealand beef is pasture-raised and grass-fed year-round, which contributes to its distinct flavor profile and nutritional composition.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.46 kcal/g · 58% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.11 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.