We have so much more meat to love
While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.
Tenderloin Tail
$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.
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What's
In It?
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.
Good for
Grilling
Oven
On the skillet
Cooking Notes
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.
