Four Sixes® Beef Tenderloin Tips
Four Sixes® Beef Tenderloin Tips
Four Sixes® Beef Tenderloin Tips
Four Sixes® Beef Tenderloin Tips

Four Sixes® Beef Tenderloin Tips

Regular price$15.00

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This product is sold as randomly-sized pieces of Tenderloin that is created when trimming the Four Sixes Tenderloin Steaks.

Cut from USDA Choice and USDA Prime beef, Tenderloin Tips help enhance any meal that calls for beef strips or beef stew. Take your next stir-fry or rice dish to a completely new level - rather than using beef strips or stewing cubes cut from tough pieces of meat, the Four Sixes Tenderloin Tips are USDA Certified Tender and guaranteed to elevate your eating experience.

  • Cut from USDA Choice and USDA Prime Tenderloin Beef
  • USDA Certified Tender
  • Boneless
  • Aged for a minimum of 21 days
  • No added flavors or ingredients
  • Product of the USA
  • Pieces average 1 inch in length
USDA Certified Tender

Please reach out to (800) 423-2362 or email us at

1. Remove steak from the refrigerator at least 20 minutes before cooking. This will help the meat cook more quickly and evenly.
2. Season the steak well for robust flavor.
3. Use an instant-read thermometer to accurately gauge the doneness of the steak.
4. Remove the steak from the oven, pan or grill when it’s approximately 10 degrees below the desired doneness. The residual heat in the meat will continue to cook the steak to your desired temperature while it rests.
5. Let the steak rest, ideally on a rack, for at least 5 minutes before slicing or serving. This will provide a juicier and more tender eating experience, guaranteed.
6. Generally speaking, steaks with more marbling (intramuscular fat) are best enjoyed at medium-rare doneness. This allows the fat to render and crisp, for a delicious crust and tender inside.

• VERY RARE: 115°-120°F (46°-49°C)
• RARE: 120°-130°F (49°-54°C)
• MEDIUM RARE: 130°-140°F (54°-60°C)
• MEDIUM: 140°-150°F (60°-66°C)
• MEDIUM WELL: 150°-155°F (66°-68°C)
• WELL: 155°-160°F (68°-71°C)
• WELL DONE: >160°F (>71°C)