2. Upper tenderloin. Cattle's upper tenderloin has less fascia, very tender meat, more lean meat, and a moderate amount of fat in the meat, which is very tender and very suitable for barbecue.

3, tenderloin. The tenderloin is located in the loin between the upper tenderloin and the inner tenderloin, which is the largest part of the back meat and the highest and most tender part of the cattle.

4. Beef tenderloin. Beef tenderloin is located on the inside of the spine of cattle, and it is two slender meats. It is the softest part of beef, and the fat content in this part is very low, which is also suitable for barbecue.