Tenderloin which part of cow

Tenderloin Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae and the lateral surface of the ilium. Secondary Cuts. Fillet The fillet or tenderloin is one of the most tender cuts of beef. Cook this cut. Butt fillet The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes.

Eye fillet centre cut The eye fillet centre cut is tender and juicy with a delicate flavour. Fillet steak Fillet steak is cut from one of only two tenderloins that sit along the spine. Another very popular technique for preparing brisket is to slow cook it in a barbecue or smoker.

The beef shank is the leg of the animal's thigh. Each side of beef has two shanks, one in the forequarter and one in the hindquarter. It is extremely tough and full of connective tissue. Beef shank is used in making the luxurious Italian dish osso buco. Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat.

These include T-bone and porterhouse steaks, as well as the strip loin or strip steak. The beef short loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks, depending on thickness.

The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks. The center-cut steaks are T-bones, of which there may be six or seven. Finally, a butcher may be able to get two or three porterhouse steaks at the sirloin end. The tenderloin extends from the short loin back into the sirloin. It's interesting to note that if the tenderloin is removed, there can be no T-bone or porterhouse steaks.

Both of these steaks include a section of the tenderloin muscle. Dry-heat cooking is best for the tender cuts from the short loin. Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank or belly. The full sirloin is itself subdivided into top sirloin and bottom sirloin.

Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.

After separating it from the top sirloin, the bottom sirloin is usually divided into three main components: the tri-tip , ball tip, and flap, which do well with roasting and barbecuing and they are sometimes made into ground beef.

Although it's not obvious in a two-dimensional diagram, the back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it's either removed altogether when fabricating a whole tenderloin, or the back end is sold as a roast. Beware of butchers who use the name filet mignon to describe a butt tender, because that comes from the other end of the tenderloin.

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin.

The pointy end is actually situated within the short loin, and the section in the sirloin is sometimes called the butt tenderloin. Even so, butchers will often remove the entire tenderloin and sell it whole or as individual steaks and roasts. Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling.

The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high. Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it's overcooked, so be careful. The best technique for flank steak is to grill it quickly at a high temperature. Marinating the meat first can help prevent it from drying out, but avoiding overcooking really is the best prevention.

When you're ready to serve it, remember to slice this steak thinly against the grain so it isn't chewy. Beef flank is also good for braising and it's often used for making ground beef. The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they're also tough because the leg and rump get a lot of exercise. Just like the sirloin primal is separated into two subprimals, top sirloin and bottom sirloin, beef round likewise consists of multiple subprimal cuts: the top round inside round , bottom round outside round , and the knuckle.

The bottom round is where we get rump roast and eye of round. While the most expensive option pound-for-pound, PSMOs offer considerable savings over other tenderloin options as they require little handling by the chef, since the fat and trimmings have already been removed. How to trim the silver skin can be learnt by home cooks quite easily, but trimming a tenderloin is a job best done by experts. Inexperienced meat cutters can damage the steaks by reducing the yield or worsening the visual presentation.

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. Cuts There are three main "cuts" of the tenderloin: 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.