A beef undercut, also known as the tenderloin, is a cut of meat from the loin section of a cow. It is located beneath the vertebrae and runs along the spine, extending from the rib area to the sirloin. This cut is prized for its tenderness and is often used for high-end dishes like filet mignon. It is one of the most tender cuts of beef due to the limited use of the muscles in that area.
A loin is a part of the body and a particular cut of meat. As a body part the chest is bigger than the loin, as cut of meat a side of beef is bigger than a loin of beef.
arms legs chest abs
Beef is a noun. http://dictionary.reference.com/browse/beef
Corned beef comes from the brisket, however, do not get it mixed up with corn fed beef, corned beef is brine-cured after the cow is slaughtered.
The glomerulus is part of the urinary system.
actually GATT is a part of WTO and WTO is a body under UNO
Probably a beef steak.
Any part that has muscle.
Actually that is good question come to think of it your backbone (spine) is a vertabrae and that is the only vertebrae in your body.
Filet Mignon is a cut of beef taken from the smaller end of the tenderloin in a beef animal.
If you lose part of your liver the body needs it so much it will actually grow back.
BeefJERSEY!