Beef Tenderloin

Runs along the loin primal, beneath the ribs and next to the backbone.

Characteristics:

• It’s a long, narrow, and lean muscle (psoas major) that does very little work, which is why it’s the most tender cut of beef.

• Found between the sirloin and the short loin, tapering toward the sirloin end.

• Yields different sections:
  -Head (butt end) – thicker, used for Chateaubriand.
  -Center-cut – most uniform, ideal for filet mignon.
  -Tail – thinner end, often used in stir-fries or tips.

Brands: Palo Duro, Demkota, IBP, Minerva, Omugi
Origin: USA, Brazil, Australia
Packing: 1.5-4kg/pc | 20-39kg/cs
Best For: Fillet Mignon, Beef Wellington