The tenderloin is the strip of tender meat on the inside of the vertebrae of a cow, known as the loin when made into meat.

It is the most tender part of beef. Most of it is low-fat, lean meat. It is all red meat with no semblance of fat. Good for sauteing, stir-frying, deep-frying, and steaks. Italians prefer to eat beef tenderloin raw. It's good for young and old alike.

Beef tenderloin, which is our usual term, is also officially called "sirloin" or "fillet". Beef tenderloin accounts for a relatively small portion of the total body of the cow and is more valuable.

Characteristics of tenderloin

The tenderloin is a tender, lean cut from the back of the cow, available boneless or unboned, and is suitable for barbecue. Filet mignon is cut from the middle of the sirloin and can be cut into steaks or grilled. Tenderloin is a strip of lean meat from the inside of the spine. It is tender and suitable for stir-frying, stir-frying and soft frying.

Beef tenderloin is very low in fat, almost all lean meat, tender and juicy, delicate flavor, whether it is fried, pan-fried or boiled is very good, but also can be made into a fried steak, the famous "filet mignon" is the use of beef tenderloin to do.