Meat
Tail
Striploin tail is the tapered end of the strip—smaller steaks, stir-fry strips, and medallions that cook quickly. Flavour matches the centre strip; size means less presentation drama and more risk of overcooking if treated like a thick strip steak. Cut even portions, cook hot and brief, rest. Excellent for two-person meals and kebabs. Trim the tail chain fat if it is excessive.
Track this ingredient
Unit
Characteristics
Preparations
GrilledMedallionsStir Fried
Traits
BeefyFastQuick CookSmall PortionsTapered StripValue Relative To Centre
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Utility
Commercial
Standard
Select
Choice
Prime
History
US
Butchers sold strip tails as thriftier steaks and frying pieces.
US
Food service used strip tails for fajita-style and stir-fry applications.
Meal kits portioned striploin tail for quick weeknight sears.