where is the tenderloin located on a cow
psoas major muscle
title: Beef tenderloin text: Beef tenderloin A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the "sirloin" in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and title: Loin text: that tenderloin is the most tender cut of beef one can get. The loin section of beef is fairly popular among consumers for its low fat qualities. It is the source of filet mignon. Loin The loins (or: lumbus) are the sides between the lower ribs and pelvis, and the lower part of the back. It is often used when describing the anatomy of humans and quadrupeds (such as horses, pigs or cattle). The anatomical reference also carries over into the description of cuts of meat from some such animals, e.g. tenderloin or sirloin steak. In human anatomy the term title: Beef tenderloin text: the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" "primal cut", which is closer to the butt of the cow. This muscle does very little work, so it is the most tender part of the beef. Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for peeled, silver skin removed, and side muscle (the "chain") left on. While the most expensive option pound-for-pound, PSMOs offer title: Beef tenderloin text: considerable savings over other tenderloin options as they require little handling by the chef, since the fat and trimmings have already been removed. Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare, are ideally made from the tenderloin. The three main "cuts" of the tenderloin are the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is title: Pork tenderloin text: Pork tenderloin The pork tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion. In some countries, such as the US and The Netherlands ('varkenshaas'), pork tenderloin can be bought as a processed product, already flavored with a marinade. A common American dish is a pork tenderloin sandwich (also called simply a "tenderloin") –