Beef tenderloin is a strip of lean meat inside the spine. The meat is tender and suitable for stir-frying, stir-frying, and soft frying.

The meat on the tenderloin, the strip of tender meat on the inside of the spine, is the most tender part of beef. Most of it is low-fat, lean meat. It's all red meat with no semblance of fat. It is suitable for pan-frying, stir-frying, deep-frying, and steak. 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.

Shopping tips

1. Cut off any excess fat and sinew on the tenderloin. If you want to save time, or if you've never cut meat before, then you're better off with a lean, skinless tenderloin with the connective tissue removed. Cutting meat can become very difficult if you can't cut it.

2. Lean tenderloins only need a little fat or sinew cut off. Hold up a tenderloin in your hand, pick out the fat and tendons with your fingers, and cut them off. Do this until all visible fat and tendons have been cut off.

3. Find the membrane with the string of muscles. Cut off the most this fat and hardest meat and freeze it for later use.