Strips of tender meat on the inside of the vertebrae of vertebrates such as pigs, cattle, sheep, etc. Tenderloin is usually divided into large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs, and the outside is covered with tendons. The usually eaten large ribs are deboned and become the tenderloin, which is suitable for cooking. The tenderloin is a muscle on the inside of the spine. It is relatively small and tender, and is suitable for making soup.