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Tenderloin Tail

Dry Aged

$18 0.44-0.55 lbs / Ships Frozen

The tenderloin tail comes from the tapered end of the whole tenderloin. Like it's more well known counterparts, the whole tenderloin and the filet mignon, the tail end is lean, tender, and full of dry-aged flavor at a fraction of the cost.

$18
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What's
In It?

meat location illustration

The tenderloin tail comes from the tapered end of the whole tenderloin, closer to the thirteenth rib. This muscle does not do much work so remains lean yet extremely tender, with no silver skin or fat.

The tenderloin tail is best simply seared and kept rare. It can be eaten like a steak and served with a rich sauce or cut up into chunks for the best tasting kabobs you have ever had. You can also use tenderloin tail in raw preparations like carpaccio and tartare.

Not just a piece of meat

Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.

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