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.

Beef tenderloin is a good part of cattle. On the inside of the lumbar spine of cattle, on the side contacting the internal organs. This part of beef is characterized by tenderness, but less meat, especially less. So beef tenderloin is very expensive. Tendons are usually divided into big tenderloin and small tenderloin. Pork tenderloin is lean meat with big ribs covered with tendons. Usually, large rows of bones are tenderloin, which is suitable for cooking. The tenderloin is the muscle on the inside of the spine, which is relatively rare and tender and suitable for making soup.