Tenderloin
The Tenderloin is the tender meat of the loin muscle on each side of the vertebral column and is considered to be relatively lean or low fat meat, usually used in the context of beef or pork. Also see Sirloin.
Tenderloin information[edit | edit source]
The tenderloin is the portion o the meat that is beneath the ribs, next to the backbone.
Portions in tenderloin[edit | edit source]
It has two ends, the tail and but The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow.
Other names[edit | edit source]
A beef tenderloin, is commonly known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
Types of tenderloin cuts[edit | edit source]
Beef cuts
Tenderloin packages
Braised tenderloin of beef
Beef tenderloin
Beef tenderloin - Guillaume at Bennelong
Beef Tenderloin
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External[edit | edit source]
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