Tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the tail. 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 animal. This muscle does very little work, so it is the most tender part of the beef.
Features:
• Completely fresh
• Rich in taste
• Highly nutritious
