It's the front part of the hip section of the beef....just in front of the round and behind the short loin.
It is the long, round cut that lies on either side of the animal's spine, roughly from the shoulder blades to the hip bones.
fillet stake is from the tenderloin.
The porterhouse steak comes from the point where the tenderloin and top loin meet; the top and middle area of the back of a cow.
It comes from the spine. If you cut done the spine that is filet mignon.
From the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal.
A "cow" is a cow when that "cow" is a she and she has given birth to at least one calf.
the tenderloin pretty well does nothing, which is why it's so tender to eat.
fillet stake is from the tenderloin.
The difference lies in the cut of meet. A beef tenderloin comes from an area under the spine of the cow that is not exercised very vigorously, which results in a more tender cut of meat. A chuck roast comes from an area of a cow that experiences more exercise and thus can be tough if not cooked for a long time.
The Chateaubriand cut of meat comes from a filet of the tenderloin of a cow. It is especially good when grilled medium rare.
It is meat ariond the rib cage of the animal
The porterhouse steak comes from the point where the tenderloin and top loin meet; the top and middle area of the back of a cow.
There is just one eye fillet in a beef cow. Eye fillets are more commonly known as a beef tenderloin.
The tenderloin is made up of the psoas major and psoas minor muscles, which start on the cow's lower spine, run through the pelvis and connect to the front of the femur.
It comes from the spine. If you cut done the spine that is filet mignon.
The tenderloin is cut from the Psoas Major muscle that runs along the central spine of the animal be it cow, sheep or pig. This area between the shoulder blades and hip are not well used by the animals and are therefore considered to be the choicest and tenderest cut of meat.
Yes, buy one of each and taste the difference. Steer tenderloin will always have more flavor and be more tender. Cow tenderloin has less marbling and is a bit mushy. This is why steer is always 2-3 times more expensive than cow.....
The duration of Tenderloin - film - is 1.42 hours.