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.
To cut a tenderloin into steaks, first trim off excess fat and silver skin. Then, slice the tenderloin into even pieces about 1 to 1.5 inches thick. Make sure to cut against the grain for a more tender steak.
To cut a tenderloin into steaks, first trim off excess fat and silver skin. Then, slice the tenderloin crosswise into steaks of desired thickness. Make sure to use a sharp knife and cut against the grain for the most tender results.
To cut beef tenderloin into steaks effectively, first trim off excess fat and silver skin. Then, cut the tenderloin crosswise into steaks of your desired thickness. Make sure to use a sharp knife and cut with smooth, even strokes to ensure clean cuts.
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.
primal
To properly cut a beef tenderloin into steaks, first trim off excess fat and silver skin. Then, cut the tenderloin crosswise into steaks of desired thickness, typically around 1-2 inches. Make sure to cut against the grain for a more tender steak.
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.