Beef tenderloin tails are the tapered, pointed end of the beef tenderloin, located beneath the ribs next to the backbone. This USDA Choice cut comes from a muscle that does very little work, making it one of the most tender cuts of beef available. Each tail typically weighs 3-4 ounces and comes vacuum-sealed to preserve freshness and quality.

The tenderloin tail, also known as "Texas Tail" or "Tennessee Tail," is ideal for quick cooking methods over high heat. These tails are perfect for making shish kabobs, stir-fry, tenderloin tips, or pan-seared medallions. The cut comes packed with rich, beefy flavor from the additional fat that runs along one side. For best results, cook quickly for 2-3 minutes per side to medium-rare or medium doneness to preserve the delicate texture and natural juiciness. Avoid overcooking to maintain tenderness.