Not to be mistaken for a doorstop, this triangular cut of beef is perhaps one of the sweetest things to cross your doorstep. Though it’s lacking in the looks department, it more than makes up for it not only in the tenderness that you’d expect of a filet, but with a flavor you’d associate with a Ribeye.
This unique cut is the tail end of the filet (we think it’s just a coincidence it’s called the filet tail). This cut has no real age on it as it comes from what the industry calls a “PSMO”. If anyone knows why the meat industry settled on this term, please give us a call, as we’re currently losing sleep over it. The PSMO is the whole tenderloin muscle, and the most common way the Filet Mignon is produced. But because of the way this muscle is produced in the packinghouses, there is almost zero external fat protecting the meat. Without this external cover, it can’t undergo the Dry Aging process without excessive waste through trim.
Back now back to the tail. Very few butchers will offer this cut as a whole steak, because it’s lacking a strong pedigree and is visually a little rough around the edges. Most will dice these tails into cubes, for use in either stews or kebabs. And for anyone who has thrown these beauties on the grill, this would be a form of cruel and unusual butcher malpractice. So rather than sue, we’ve decided to start a new organization dedicated to providing a good home to all these misunderstood critters. As of today the S.P.C.U.S. (Society for the Prevention of Cruelty to Ugly Steaks) is launched with the full faith and power of Flannery Beef.
Join our cause today, and when we have enough members we’ll march on Washington. In the meantime, we’ll stay under the radar and just grill.