Loin contains the loin eye muscle, tenderloin and flank
The tenderloin is a part of the beef's loin, which is located roughly at the lower back of the animal. If you imagine the torso of a cow you will see the following primal cuts from left to right: Upper half: Ribs, Loin, Sirloin (the ribs being the larger part of the upper torso) Lower Half: Brisket, Plate, Flank
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.
Always cut meat across the grain. In the case of a tenderloin cut what is called medalions. Lay the meat on the cutting board and and cut your steaks across the loin.
primal
A porterhouse steak is considered by some to be a large T-bone steak. It contains part of the loin and part of the tenderloin of a cow.
Filet Mignon - a cooked cut of tenderloin.
Tenderloin aka Filet Mignon
Since its not bulk or a whole tenderloin you can buy a three and a half pound tenderloin for about 60 dollars.
Breast of Lamb
It comes from the spine. If you cut done the spine that is filet mignon.
you chop it with a very thick thick small/mediam sword.
yes