Tenderloin Tips
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The Tenderloin Tips are the last few inches of the thin end of the Tenderloin. They are typically not thick enough to be cut into Steaks or Roasts. This does not mean that their extremely tender meat and they should not go to waste.

Availability

Tenderloin Tips are available all year long.

Production

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

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

Culinary Uses

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

The Tenderloin Tips are useful for any dish that requires thin filets or Juliennes of beef. Dishes like Beef Stroganoff or a Stir-Fry as is Steak Tartare, if your source of beef is of the highest quality and you are in good health.

Portion Size

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

Gluten Free

Yes

Low Fat

No

Low Calorie

No