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. These tenderloin steaks are devoid of the surface fat, wing fat, iliacus muscle, and psoas minor muscle are all removed. However, the silver skin is left on the cut. This is a common way to see tenderloin prepared, but it’s still ideal to have the silver skin removed.