Fillet Tail

What it's good for:

Pan-sear in a hot cast iron with butter over high heatm, about 2–3 minutes per side for medium-rare. It's thinner and uneven in shape, so it cooks fast. Watch it. 

Or slice it thin and use it anywhere you'd want tender, quick-cooking beef: stir fry, beef tips over noodles, a fast weeknight sauté. 

Don't overthink it. High heat, short cook time, rest a few minutes before cutting. That's it.

Here's what you're getting:

Same muscle as a filet mignon (the tenderloin, the least-worked muscle on the animal) just cut from the narrower end. It's not uniform enough to plate like a restaurant filet, but it's every bit as tender. From cattle raised on pasture, eating real forage from day one.

Grass or grain finished? 

→ Choose GRAIN FINISHED for max tenderness and buttery flavor. 

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water (keep it in the sealed package). Use within 1–2 days of thawing, or refreeze immediately if plans change.