True North Black Onyx (formerly Black Market) - Australian - Tenderloin. MB3 Grain-Fed

The Heritage of True North

Sourced from the pristine Gulf region of Queensland, Australia, True North is a hallmark of consistency and heritage. These cattle are raised on vast, biodiverse natural grasslands before being finished on a specialized grain diet for 170 days in the Darling Downs.

This extended grain-finishing period is what produces the distinctively rich, white marbling seen in your cuts. Formerly associated with the prestigious "Black Onyx" programs, True North represents the "True North" of beef quality: a reliable, melt-in-your-mouth experience that bridges the gap between everyday steak and ultra-premium Wagyu.

Chef’s Guide: Mastering the MB 3 Tenderloin

Because this tenderloin has been grain-fed for 170 days, it possesses a sweeter, more "buttery" fat profile than grass-fed alternatives. To honor the cut shown in your photo:

Tempering is Mandatory: Take the steaks out 30 minutes before cooking. A cold center in a thick-cut tenderloin leads to uneven doneness.

The "Aromatic" Sear: Heat a cast-iron skillet to high. Use a high-smoke point oil. Sear for 2–3 minutes per side to develop a dark crust.

The Butter Baste: In the final 2 minutes, drop in a knob of butter, the rosemary, and the garlic (as seen in your prep photo). Tilt the pan and continuously spoon the foaming, flavored butter over the meat.

Target Temp: For this specific marbling grade, Medium-Rare (52°C / 125°F) is the "fact-based" best choice. It allows the intramuscular fat to render without drying out the lean muscle.

The Rest: Let it rest for at least 8 minutes. This allows the juices to redistribute, ensuring they stay in the meat and not on the plate.

Fact-Based Opinion: This is the best value-to-quality tenderloin currently on the market. The 170-day grain finish provides a flavor depth usually reserved for steaks costing 30% more.

Perfecting the Pan-Seared Beef Tenderloin

This video provides a visual guide on the butter-basting technique mentioned above, which is essential for bringing out the flavors of the rosemary and garlic shown in our  photo.