Tenderloin Butt
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The Tenderloin Butt, NAMP 191, also called the Butt Tenderloin, Butt End Tenderloin, Stub Tender, Head  Tenderloin, or Tête de Filet (French) is the Sirloin end of the Tenderloin that is closest to the Round Primal Cut. The Tenderloin Butt will contain the Psoas major, the Psoas minor, the iliacus and possibly the sartorius muscles and can weigh 1 lb. to 4 lb. (.5 kg to 1.81 kg)  or more depending on the size of the steer.

Availability

Tenderloin Butt is available all year long.

Production

If portion-cut into smaller pieces, the Tenderloin Butt might be merchandized as Filet MignonTournedosFilet SteakFilet de BoeufBiftek or even Châteaubriand. The particular cuts all have precise definitions, though they are not always followed precisely by the local butchers or grocers.

Only Biftek and Châteaubriand actually come from the Tenderloin Butt by definition. As always, when you see the fancy French terms, watch your wallet. Knowing exactly what each cut should be will help ensure that you pay a fair price.

A last note: on its own, a trimmed Tenderloin Butt will weigh about 1 ½ to 3 pounds (.7 kg to 1.36 kg ) making it a perfect size for a “Beef Wellington.”

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.

Purchasing

When shopping for Tenderloin Butt, look for Tenderloin Butt that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker.

Storage

Raw Tenderloin Butt should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Tenderloin Butt is Marinated or oiled. Raw Tenderloin Butt will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Tenderloin Butt should be refrigerated for up to 1-3 days.

Culinary Uses

Tenderloin Butt is a tender Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tender, it can be Thin or Thick depending on how it is cut, it is Moist, and Lean. Using the Home Plate we would call it Cooked, Tender, Thin or Thick, Moist, and Lean or noted in the home plate shorthand Tenderloin Butt would be (C, T2T3-T4, M, L).

Even though the Tenderloin Butt comes from the end of the Tenderloin closest to the Round it is still one of the most tender cuts and should be prepared with a Dry Heat Method like Roasting or Grilling. Provided it comes from a healthy animal, the Butt Tenderloin can most often be cooked to rarer internal temperatures. To savor the tender flavor, portion cuts from the Butt Tenderloin are most often served Medium Rare.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Tenderloin Butt as a Serving Size.

Gluten Free

Yes

Low Fat

No

Low Calorie

No