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Which part of the beef tenderloin is
The tenderloin is the most tender and lean part of the backbone of the cow.

The tenderloin is also divided into the outer spine and the inner spine. In the back of the spine position, the back of the spine is above the outer spine, through the entire back of the spine, so it is also known as through the spine, flat meat, hard spine, it is more tender lean meat; the tenderloin is located in the lower side of the outer spine, a long round, a slightly thin end of the most tender meat.

Beef is a better source of many minerals, with high levels of sodium, potassium, phosphorus, sulfur, and chlorine, as well as iron, copper, manganese, zinc, manganese, and cobalt, but very low levels of calcium. Soluble minerals (such as potassium and sodium) are easily lost with the juices during the freezing and thawing of the meat; minerals such as iron, copper and zinc are present in combination with proteins, and are not easily subject to loss during processing.