The “why is this cut not more famous?” cut. Tender, flavorful, quick-cooking, and wildly versatile, the Beef Tenderloin Tail is one of those under-the-radar cuts that feels like a little insider secret. Cut from the tapered end of the tenderloin, it brings that buttery-soft texture people love from filet mignon, but in a more casual, flexible format that’s perfect for weeknight cooking. At around 1 pound, it’s ideal for steak bites, slicing into medallions, skewers, stir fry, tacos, pasta, sandwiches, or an easy date-night dinner without committing to a giant roast. What makes it different Because it comes from the tenderloin, this cut stays incredibly tender while still delivering rich beef flavor. The varying shape actually makes it extra useful in the kitchen — thicker portions can be seared like petite steaks, while thinner ends cook quickly for bowls, fajitas, or steak salads. HighMark Beef Co. raises pasture-based cattle with a strong focus on land stewardship, cattle health, and producing consistently flavorful beef from start to finish. Their cattle are pasture-raised, grass-fed, and grain-finished for the balance of tenderness and classic steakhouse flavor that makes cuts like this shine. How it cooks Hot and fast is the move here. Sear whole and slice after resting, cut into medallions, or cube it for steak bites or kabobs. Because it’s lean and tender, it cooks quickly — you’re usually only a few minutes away from dinner. Keep the seasoning simple with salt, pepper, garlic, and butter, or dress it up with herbs, chimichurri, blue cheese, or a pan sauce. How we love to use it Steak bites with crispy potatoes, sliced over pasta, tucked into tacos, threaded onto skewers for the grill, or quickly seared for a simple steak-and-salad dinner. It’s one of those cuts that feels fancy without requiring a whole production. From the ranch HighMark Beef Co. is rooted in five generations of Texas ranching, raising pasture-based cattle with thoughtful grazing practices and a hands-on approach from start to finish. Their beef is pasture-raised, grass-fed, and grain-finished for the right balance of flavor, tenderness, and consistency.
