Tenderloin is a kind of meat with long muscle shape, without much fat and fascia.
The back chest of cattle is also a tender part, and the meat quality is more elastic, which is suitable for making soup or beef balls.
The tenderloin is the most tender part of beef, followed by the front and back breasts. Different parts have their own unique tastes and uses. You can choose the right parts according to your own tastes and needs.