Description
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 butt cut isolates the posterior end of the tenderloin at the sirloin end. The cut cannot extend more than half an inch beyond the end the iliacus muscle. This cut is normally a result of deciding to cut porterhouse steaks from the loin primal. The tenderloin butt is still a tenderloin and filets can be portioned from it.