Full Tenderloin, Trimmed, Side Muscle Off, Silver 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. The side muscle has been removed, the surface is trimmed of fat, but the silverskin is left intact.