Full Tenderloin, Trimmed, Side Muscle Off, Silver Skin Off

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. This is the most common way to prepare the tenderloin. The side muscle has been removed and all excess and silver skin is excluded.