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Select a Cut for Proper Preparation

Proper cooking begins with understanding the cut. Each guide below outlines preparation, internal temperatures, and resting methods so that what leaves our counter is finished correctly in your kitchen.

Elk Tenderloin

Lean and Delicate

About the Cut

Elk tenderloin is extremely lean and mild in flavor. It requires gentle heat and precise timing. This cut is best suited for quick, controlled cooking.

How to Cook It Properly

Preparation

Bring to room temperature
Pat dry
Season lightly

Cooking Method

Sear over medium-high heat
2–3 minutes per side
Cook rare to medium-rare only

Target internal temperature: 120–125°F

Resting

Rest 8 minutes

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.