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.

Beef tenderloin

Tenderloin information

The tenderloin is the portion o the meat that is beneath the ribs, next to the backbone.

Portions in tenderloin

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

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

• Tenderloin
• Lean tenderloin

• 

  Beef cuts

• Tenderloin packages

• Braised tenderloin of beef

• 

  Beef tenderloin

• 

  Beef tenderloin - Guillaume at Bennelong

• Beef Tenderloin

External

• Wikipedia

• USDA nutritional information on Tenderloin

This article is a stub. You can help WikiMD by registering to expand it. Editing is available only to registered and verified users. WikiMD is a comprehensive, free health & wellness encyclopedia.