Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the buttox portion. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.
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| - Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the buttox portion. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.
- Tenderloin is an edible meat.
- Boneless cut of meat from the loin section of an animal. The fillet mignon comes from the tenderloin.
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| - Nothing particularly interesting about this meat, but it's good stuff all the same.
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| - * Restores 510 Energy points
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abstract
| - Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the buttox portion. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.
- Tenderloin is an edible meat.
- Boneless cut of meat from the loin section of an animal. The fillet mignon comes from the tenderloin.
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