Beef tenderloin is a very delicious food. Cattle carcasses in China are generally divided into twelve pieces, and modern slaughtering and processing enterprises divide beef into tenderloin (beef tenderloin), outer tenderloin, eye meat, upper brain meat, breast meat, shoulder meat, Mi Long, tenderloin meat and belly meat.
The recipes of beef tenderloin mainly include: beef tenderloin with pepper, beef tenderloin with garlic and beef tenderloin fried with pepper.
Beef tenderloin is a part of beef carcass meat. When the beef carcass is divided, the kidney fat is peeled off first, then the loin is peeled off along the front and lower part of the pubic bone, and then the transverse process of the waist is peeled off one by one from the waist head to the waist tail, so that the complete loin can be cut off.
The tenderloin is rectangular, and the tenderloin is located under the ribs and next to the bones. This muscle has little effect, so it is the most tender part of beef.
Extended data:
The three main "cuts" of tenderloin are butt joint, middle cut and tail.
The tail is usually suitable for raw beef slices because the eyes may be bigger. Cutting the whole tenderloin into steaks of the same weight will produce a very thin layer of steak from the hip. Because the diameter of the eyes remains relatively consistent, the center cut is suitable for partially controlled steak.
Central cutting can produce traditional filet mignon or tenderloin steak, as well as chateaubriand steak and Wellington beef. Tails that are not usually suitable for steak can be used in recipes that require small pieces of tender cuts, such as beef salad dressing, because they are not the same size.
References:
Baidu encyclopedia-beef tenderloin