The strip tenderloin on the inner side of cattle spine is tenderloin, which is usually divided into big tenderloin and small tenderloin. Pork tenderloin is lean meat connected with big ribs, and the outside is covered with tendons. Usually boneless tenderloin, suitable for cooking. The tenderloin is the muscle on the inside of the spine, which is relatively rare and tender and suitable for making soup.

Extended data

Beef tenderloin selection skills:

1. Look: Look at the red dot on the skin of beef tenderloin. Those without red spots are good meat, and those with red spots are bad meat. Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.

2. Handfeel: Fresh beef tenderloin is elastic, and the depression immediately recovers after finger pressing, while inferior meat has poor elasticity, and the depression recovers slowly or even cannot recover after finger pressing.