Meat

Head

The head (butt end) of the fillet is the thicker, more irregular end nearest the sirloin—sometimes including more side muscle before full cleaning. It makes a small roast for two or can be trimmed into larger medallions. Texture remains tenderloin-soft; shape is less tidy than the centre. It is prized for roasting whole when a short fillet roast is wanted without using the perfect centre for steaks. Trim carefully; tie if needed for even cooking. Same lean-cook rules as the rest of the fillet.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedSteakedTiedTrimmed

Traits

Good Small RoastLeanMildRoast FriendlyTenderTenderloin ButtThickerThicker End

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 168

Amount per 100 g

Total Fat 10.8 g
Saturated Fat 5.29 g
Trans Fat 0.2 g
Monounsaturated Fat 5.23 g
Polyunsaturated Fat 0.96 g
Cholesterol 68.1 mg
Sodium 59.8 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 17.7 g
Water 63.3 g

Detailed nutrients

Energy 168 kcal
Water 63.3 g
Protein 17.7 g
Fat 10.8 g
- Saturated Fat 5.29 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.96 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.99 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
Minerals 341 mg
- Major Minerals 340 mg
  - Calcium 25 mg
  - Sodium 59.8 mg
  - Potassium 255 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 68.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.99 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·

Minerals

Sodium: 59.83 · Potassium: 255 · Calcium: 25 · Iron: 1.5 ·

Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.

History

1900

Butchers separated butt/head ends for roasts while reserving centre barrel for portion steaks.

1980

Food service used head ends for beef wellingtons and small banquet roasts.