Beef tenderloin refers to the tenderloin of beef.

The tender meat on the inside of the spine of the cow is the tenderloin of the cow, the tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the large ribs connected to the lean meat, the outer side of the tendons covered, usually eaten after the large row of bones is the tenderloin, suitable for stir-fry dishes with. Small tenderloin is a muscle on the inside of the vertebrae, less, very tender, suitable for soup.

Expanded

Beef tenderloin selection tips:

1, look: look at the beef tenderloin skin with or without red dots, no red dots is good meat, red dots is bad meat. Look at the fat, fresh meat fat white or yellowish, substandard meat fat lack of luster, spoiled meat fat green.

2, touch: fresh beef tenderloin meat elasticity, finger pressure depression immediately after the recovery, inferior meat elasticity is poor, finger pressure depression recovery is very slow or even can not be restored.