Beef tenderloin is the muscle on the inside of the loin of a cow, which is the meat under the spine.

Beef tenderloin, the meat on the loin of a cow, the strip of tender meat on the inside of the spine of a cow, is the most tender part of the beef, and most of it is low-fat, lean meat. It's all red meat, with no semblance of fat, making it suitable for pan-frying, stir-frying, deep-frying, and steak. Italians prefer to eat beef tenderloin raw, and young and old alike.

Beef tenderloin, which is our usual term, is also officially called sirloin or fillet. Beef tenderloin accounts for a relatively small share of the whole cow and is more precious. So people who know more about beef will choose beef tenderloin for their children, which is more nutritious and can taste better.

Beef Tenderloin Selection Methods

1, press with your hand: when buying beef tenderloin, make sure to press it with your hand. If the depression can quickly pop up, it means the beef tenderloin is relatively fresh. If it recovers slowly, or even not at all, then it means that the beef tenderloin is deteriorated.

2, smell flavor: fresh beef tenderloin smell will have a natural stink, and the lesser meat smell will have a pungent sour taste, if the beef tenderloin has deteriorated, there will be a rotten smell.

3, look at the color: fresh beef tenderloin is red, and more uniform, there is obvious soft and shiny. If it is not fresh beef tenderloin, the meat is generally dark red or even green, and the luster is dull.