The tenderloin is located where the short loin is, which is behind the ribs on the last section of the spinal column before the pelvic area. So I guess you could say it is near along the spine, but never on top. No muscle grows on top of the spine of a bovine, only fat.
the pork loin is a muscle running along the top of the spine, the tenderloin is a smaller muscle that runs on the other side below the loin, it is slightly more tender
Turkey tenderloins may be cut from each breast half. They are located on the inside of each breast half next to the keel bone. The tenderloin is a long cylindrically shaped muscle that is easily removed from the rest of the breast meat. The tendon in the middle of the tenderloin should be removed before cooking. Pull on the end of the tendon while making swiping cuts along the meat attached to the length of the tendon. http://www.recipetips.com/kitchen-tips/t--436/cutting-up-a-whole-turkey.asp
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.
It comes from the spine. If you cut done the spine that is filet mignon.
The part of a pig where pork fillet is obtained is psoas major muscle, which is found along the central spine. Pork fillet is also known as pork tenderloin.
By the size of it's tenderloin, which would be on both sides of the spine.
It's the front part of the hip section of the beef....just in front of the round and behind the short loin.
From an average-sized cow, you can typically expect to get around 10 to 12 fillet steaks, also known as tenderloin steaks. The tenderloin is a relatively small cut located along the spine, making it one of the more limited portions of meat available from the animal. Overall yield can vary based on the cow's size and breed, as well as butchering techniques.
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.
The dorsal spine is one of the three distinct portions along the spine or the vertebral column (the other two are the cervical spine and the lumbar spine), and is the longest section comprised of twelve thoracic vertebrae that house the spinal cord along the rachiclian channel.
All male birds testes are located inside the body along the spine, females have ovaries near the spine as well in the same place.
The tenderloin muscle, also known as the filet mignon, is located along the spine of beef cattle and serves a critical role in the animal's anatomy. Its primary purpose is to support minimal movement, making it one of the most tender cuts of meat. This tenderness is highly valued in culinary applications, leading to its popularity in high-end dining. Additionally, because it is a relatively small muscle compared to others, it is less frequently used, further contributing to its tenderness and desirability.