The tenderloin is prepared from the hindquarter and removed in one piece from along spine. There are two tenderloins per carcase. With little or no fat or connective tissue the tenderloin is best suited to portioning into steaks for pan-frying/grilling.
The fillet or tenderloin is one of the most tender cuts of veal. Sitting along the spine, it’s the least weight-bearing muscle yielding little or no fat or connective tissue. Recognised for its leanness, delicate flavour and tenderness, it can be further cut into portions for steaks and is best suited for hot fast cooking methods. A whole fillet can also be trimmed and trussed for roasting.