In the process of slaughtering a cow, only two pieces of tenderloin can be separated, each weighing about 25~28kg. So a cow only has about 50~56kg of tenderloin.

Beef tenderloin is the meat surrounding the spine, with more intramuscular fat, good meat quality and unique flavor of gravy. Tenderloin is divided into upper, middle and lower parts along the spine of cattle. The upper tenderloin has less fat, light taste and a certain chewing feeling. The lower tenderloin has obvious marble pattern and tender meat; The middle tenderloin, also known as the "flower tenderloin", is the tenderloin left after the separation of the plate tendon meat in the upper tenderloin, and the gravy is thick and sweet, which is regarded as the best part.