The tenderloin is an especially tender yet infrequently used cut of meat. Its tenderness comes from the fact that muscles closer to the spine are exercised less frequently than other muscles and are therefore more tender.
It is located under the breast of the chicken and is weakly attached to the breast meat. It is long and slender with dimensions and size comparable to a finger.
The loin or psoas muscle in the beef is present on either side of the lumbar vertebrae
It is not really a weight bearing muscle,rather it supports the trunk lying along the spinous processes. Since it is non-weight bearing and somewhat stretchable it does not require much connective tissue content. Connective tissue is fibrous and tough,the loin is among the tenderest portion of the entire beef.It is commonly called top loin and tenderloin [or filet mignon]You will know which when you pay for it
The duration of Tenderloin - film - is 1.42 hours.
Tenderloin - film - was created on 1928-03-14.
the tenderloin pretty well does nothing, which is why it's so tender to eat.
No, a tenderloin is tougher and thinner. A fillet mignon is thicker and tender.
Since its not bulk or a whole tenderloin you can buy a three and a half pound tenderloin for about 60 dollars.
The Tenderloin Tragedy - 1907 was released on: USA: May 1907
No, a tenderloin is thinner and tougher, and filet mignon is thicker and more tender.
Loin contains the loin eye muscle, tenderloin and flank
Undercut meat is the Tenderloin of beef; the fillet.following image shows the position of tenderloin of beefhttp://sacchef.files.wordpress.com/2010/08/beefcuttenderloin.pngfor more details, search for Tenderloin on google
A Rose of the Tenderloin - 1909 was released on: USA: 23 November 1909
The cast of A Brush with the Tenderloin - 2011 includes: Mona Caron as Subject of Documentary
tenderloin cutting