Beef tenderloin refers to the tenderloin of beef.

The beef carcass in my country is roughly divided into twelve pieces. Modern slaughtering and processing enterprises divide beef into tenderloin (beef fillet), outer loin, eye meat, upper brain, breast meat, shoulder meat, rice, Tendon meat, belly meat, etc.

Beef tenderloin is a good part of the cow. On the inside of the sirloin spine, the side that touches the giblets. The characteristic of this part of beef is that it is tender, but there is very little meat, very little. So beef tenderloin is very expensive. Tenderloin is usually divided into large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs, and is covered with tendons on the outside. The commonly eaten large ribs are deboned and become the tenderloin, which is suitable for cooking. The tenderloin is a muscle on the inside of the spine. It is relatively small and tender, and is suitable for making soup.