Beef tenderloin is a piece of meat on the backbone of cattle, which is suitable for frying and tender. Beef rib is the position with ribs on the belly, which is suitable for stewing. Because the cow is relatively large, and the rib in the chest is also relatively large, so the beef chops and ribs with bones and without bones are all here, and the meat picked out between ribs is called beef rib meat. Beef ribs are cut into small pieces and called brisket.

The ridge of beef tenderloin refers to the spine of cattle, and the tenderloin is the part of the spine near the viscera, and the beef tenderloin is a piece of meat on the inside of the spine near the waist where the viscera contact. The real interpretation of this piece of meat is less but better, and it tastes very tender.

The nutritional value of beef tenderloin and beef

The nutritional value of beef tenderloin will definitely be higher, because beef tenderloin mainly refers to the meat in the back of cattle, and the beef in that part is relatively refined, and the nutritional value is also very high. You can compare it when you eat it, and you will definitely feel the difference.