Petite Tenderloin (Tenderloin Tails) | Texas Wagyu G FIVE Cattle & Meats

Petite Tenderloin (Tenderloin Tails) | Texas Wagyu

$50.00 Sale • Save
Texas Wagyu Petite Tenderloin (Tenderloin Tails)

The ultimate chophouse insider cut for lovers of pure, buttery tenderness. Carved from the naturally tapered end of the tenderloin muscle (psoas major), the Petite Tenderloin—often celebrated as Tenderloin Tails—shares the exact fine-grained muscle architecture and effortless softness of our premier center-cut Filet Mignon.

By infusing this delicate cut with the low-melting marbling of champion Japanese Wagyu and the robust, mineral-rich punch of Texas Black Angus, the G Five Texas Wagyu Petite Tenderloin solves the lean profile of ordinary grocery store tenderloin. Each bite delivers unmatched tenderness paired with a rich, savory beefiness that self-bastes in the pan. Whether seared whole, carved into thick medallions, or threaded onto skewers over live fire, it brings five-star steakhouse elegance to your table in a versatile, portion-perfect format.

The G Five 50/50 Heritage Advantage

While pure Wagyu is celebrated for delicate softness, crossing it with premier American cattle creates the ideal balance of flavor and texture:
  • 50% Texas Angus Backbone: Provides the deep, savory, mineral-rich beef profile that allows these tender cuts to develop a hard, dark caramelized crust and hold up boldly to pan sauces and peppercorn rubs.
  • 50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the petite steak stays succulent and moist throughout cooking rather than drying out.

The Petite Cut & Farm-to-Table Advantage

  • Identical Filet Mignon Tenderness: Because it is carved from the very same non-weight-bearing muscle as the classic Filet Mignon, the tenderloin tail possesses the softest, most tender grain on the steer.
  • Exceptional Kitchen Versatility: Perfectly proportioned for a quick weeknight pan-sear, slicing into thick tournedos medallions, carving paper-thin for raw Wagyu carpaccio, or searing on high-heat skewers for an upscale appetizer.
  • 100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.

 

Specifications

  • Cut: Petite Tenderloin / Tenderloin Tails (Boneless)
  • Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
  • Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
  • Packaging: Individually vacuum-sealed, flash-frozen
  • Shipping: Delivered rock-solid in an insulated cooler with dry ice

Chef’s Searing Guide

Because petite cuts cook quickly and Wagyu fat renders efficiently, a hot and fast sear is the secret to a caramelized crust and a rosy, tender center.

  1. Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 15 to 20 minutes before cooking to remove the refrigerator chill.
  2. Season Boldly: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt and cracked black pepper right before it hits the skillet.
  3. High-Heat Flash Sear: Heat a heavy cast iron skillet over medium-high heat until lightly smoking. Add a spoonful of G5 Wagyu Beef Tallow, lay the petite steaks (or sliced thick medallions) in the pan, and sear undisturbed for 90 seconds to 2 minutes per side.
  4. Baste & Target Temp: Spoon the hot rendered tallow and juices over the steaks, pulling them from the heat at 125°F–130°F for rare to medium-rare (or 130°F–135°F for medium-rare). Avoid cooking past medium to preserve the cut's signature tenderness.
  5. Rest & Serve: Transfer to a warm plate and rest for 3 to 5 minutes before serving whole or carving into thick, tender medallions.
Variant 1 lb. (2 pack)

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