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These are the tapered tips of the beef tenderloin, known as the most tender cut of beef, USDA Choice grade. Ideal for making shish kabobs! Each tenderloin tail weighs around 3-4 ounces and is vacuum-sealed in bags of about 2 pounds.
- Beef tenderloin tails are best cooked quickly over high heat to preserve their tenderness. For optimal results, season the tails with salt, pepper, and your preferred herbs or marinade. Grill or sear them in a hot pan for 2-3 minutes per side until they reach medium-rare to medium doneness. Let the meat rest briefly before serving to retain juices. These tails are perfect for skewering as shish kabobs, allowing even cooking and a flavorful, tender bite. Avoid overcooking to maintain their delicate texture.
