Description
Tenderloin is one of the carcass’s most coveted cuts. It is made up of long muscles that are rarely utilized by the cow, which gives them a unique tenderness. The tenderloin sits inside the short loin and extends from the pelvic girdle along the spinal column. The anterior end of the tenderloin is removed, shortening the the roast as a result. Bone-in tenderloins are rare.