Also Known As: Chateaubriand; Filet Mignon Roast; Full Tenderloin Roast; Tenderloin, Full, Side Muscle Off, Defatted; Tenderloin, Full, Side Muscle Off, Skinned; Tenderloin, Full, Side Muscle On, Defatted (PSMO)
Roast cut from the larger Tenderloin, the least exercised and most tender cut.
Loin Primal | Primal Cut
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.Explore This Primal
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23375): 150 Calories; 60 Calories from fat; 6g Total Fat (2.5 g Saturated Fat; 0.3 g Trans Fat; 0.5 g Polyunsaturated Fat; 2.8 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 45 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.7 mg Iron; 295 mg Potassium; 0.33 mg Riboflavin; 4.69 mg NE Niacin; 0.57 mg Vitamin B6; 3.43 mcg Vitamin B12; 214.2 mg Phosphorus; 3.51 mg Zinc; 21.08 mcg Selenium; 60.48 mg Choline.
This ingredient is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.
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