China's cattle carcass is roughly divided into twelve pieces, and modern slaughtering and processing enterprises divide beef into tenderloin (beef tenderloin), outer spine, eye meat, upper brain, breast meat, shoulder meat, milon, tendon meat, and belly meat.

The tenderloin is a good part of the cow. It is on the inside of the spine of the cow's loin, the side that touches the internal organs. This part of the beef is characterized by tenderness, but there is very little meat, exceptionally little. That's why beef tenderloin is very expensive. The tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, covered with tendons on the outside, usually eaten after the large chops to remove the bones is the tenderloin, suitable for stir-frying with vegetables. Small tenderloin is a muscle on the inside of the vertebrae, less, very tender, suitable for soup.