Meat
Tail
Tenderloin tail is the tapered end—perfect for tips, medallions, and kebabs rather than large filets. Tenderness remains excellent; cook time is short. Often priced lower than centre cut while offering the same mild, fine-grained character. Cut even medallions or tips, sear briefly, sauce. Ideal for stroganoff-style strips and quick sautés. Do not overcook—the small pieces dry in moments.
Track this ingredient
Unit
Characteristics
Preparations
KebabsMedallionsSauteedTips
Traits
FastQuick CookSmallTapered FilletTenderTips And Medallions
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 tenderloin tails as tips for economical fillet cookery.
US
Steakhouse tips menus relied on tenderloin tail pieces.
Stir-fry and kebab recipes featured tenderloin tail for weeknight luxury.