This is the most tender part of beef. Most of them are lean meat with low fat content. It's all red meat, without any fat. Suitable for frying, frying, frying and steak. Italians like to eat beef fillet raw. Suitable for all ages.
Beef tenderloin, this is our usual saying, and the official saying is also called "beef brisket" or "tenderloin". Beef tenderloin occupies a relatively small share in the whole cattle, which is more precious.
Characteristics of beef tenderloin
Beef tenderloin is tender and lean meat cut from the back of a cow. Bones can be bought without bones, which is suitable for barbecue. Filet mignon is cut from the middle of sirloin and can be cut into steak or barbecue. Beef tenderloin is lean meat in the spine. The meat is tender and suitable for frying, frying and soft frying.
Because the fat content of beef tenderloin is very low, almost all of them are lean meat, fresh and juicy, and the taste is delicate. Whether it is fried, fried or boiled, it is very delicious, and it can also be made into fried steak. The famous filet mignon is made of beef tenderloin.