Tenderloin Tails
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Tenderloin Tail, NAMP 192A, also called Texas Tail or Tennessee Tail is the thin end of the Psoas major muscle, possibly with portions of the Psoas minor muscle attached.


Tenderloin Tips is available all year long.


The tapering of the tail does not lend itself to a consistent diameter for a Tenderloin Roast or for Tenderloin Steaks. For visual appeal, to facilitate even cooking, and because the amount of Tenderloin Tail varies from steer to steer, many butchers remove the tail before merchandizing the Tenderloin. Some cut the last 4 inches (10.2 cm) of the Tenderloin Tail into small steaks called Wing Steaks.

Depending on how the Tenderloin is butchered there may be a half pound (227 g) or more of Tenderloin Tail per steer. If the Tenderloin Tail is sliced, it becomes Tenderloin TipsNAMP 1190C.

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.


When shopping for Tenderloin Tails, look for Tenderloin Tails that have 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.


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

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

Culinary Uses

Tenderloin Tails are 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 Tails would be (C, T2T3-T4, M, L).

This inconsistency of size and shape is why the Tenderloin Tail is not often used for steaks, but instead, recipes, like Beef Stroganoff, or Stir-Fry, that call for small pieces of tender meat.

Portion Size

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

Gluten Free


Low Fat


Low Calorie