It rests on the lumbar vertebrae and if the tenderloin remains attached to this vertebra together with the loin, it is called a T-Bone. This is because this vertebra has the shape of a "T". At Beef&Steak we have all kinds of beef. Are you looking for tenderloin or another high-quality piece of beef? Take a look at our offer on the website.
The three parts of the tenderloin
The tenderloin actually consists of three parts; the head, or chateaubriand, the middle part, or tournedos, and the tip. This point is called the Filet Mignon and is often used as tenderloin tips. The tenderloin is a non-working muscle in a cow. For this reason, it is very soft. It contains little fat and little connective tissue. Because the muscle does little, the taste is also quite neutral.
Would you like to receive more information about the tenderloin?
During our Butcher Boys Bootcamp we will go a little further into the anatomy of the beef. Of course we can also help you by phone for any questions. You can reach us via (0172) 577 147 or via our chat function. Our online butchers are happy to help you.