The Tenderloin Tail is cut from the 'tail' end of the tenderloin. There are three main parts of the tenderloin – the center cut, or Chateaubriand, the butt, and the tail. The tail is usually too small to form a steak, but is great for recipes that call for small pieces, such as beef stroganoff. These USDA Choice Tenderloin Tails are wet aged for 20 days, come in packages of two, and weigh in at approximately 4 ounces a tail.