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]
External[edit | edit source]
- Need help finding a doctor or specialist anywhere in the world? WikiMD's DocFinder can help with millions of doctors!
This article is a stub. Help WikiMD grow by registering to expand it. |
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Admin, Prab R. Tumpati, MD