Meat
Head
The head (or butt end) of the tenderloin is thicker, sometimes with a side muscle attached—ideal for small roasts and stuffing pockets. Slightly more trimming than the centre but still extremely tender. Trim silverskin carefully without wasting meat, season, and roast whole or cut into thick steaks. The thicker profile suits reverse-sear. Stuff with herbs or fruit only if secured well. Rest before slicing on a bias.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.4 g
- Saturated Fat 4.82 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.68 g
- Polyunsaturated Fat 0.9 g
- Cholesterol 66.2 mg
- Sodium 58.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.9 g
- Water 66.2 g
- Energy 169 kcal
- Water 66.2 g
- Protein 18.9 g
- Fat 10.4 g
- Saturated Fat 4.82 g
- Monounsaturated Fat 4.68 g
- Polyunsaturated Fat 0.9 g
- Omega-3 0.14 g
- Trans Fat 0.2 g
- Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.74 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.67 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 400 mg
- Major Minerals 398 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.74 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.67 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Butchers sold tenderloin heads as mini roasts for two-person dinners.
Stuffed pork fillet recipes often started with the thicker head portion.
Fine-dining kitchens trimmed heads for uniform cylinders after removing side muscle.