Full Tenderloin, Defatted, Skin On

One of the carcass’s most coveted cuts, the tenderloin is made up of three long muscles—psoas major, psoas minor, and iliacus—rarely utilized by the cow; this gives it a unique tenderness. The tenderloin sits inside the short loin and extends from the pelvic girdle along the spinal column. In this example nearly all the surface fat is removed and the silver skin is left intact.