Tenderloin | Lean

Also Known As: Butt Tenderloin; Chateaubriand; Filet Mignon; Filet Mignon Roast; Full Tenderloin Roast; Medallions; Short Tenderloin; Tenderloin Tips; Tournedos

A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.
Butcher's Note

Because of its anatomical location, the Tenderloin is the least exercised and most tender cut, thus the name “Tender” Loin.

Where This Cut Comes From:

Loin Primal

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

Cuts From This Subprimal

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry.

Tapered ends of the Tenderloin, the most tender beef muscle.

The thickest end of the Tenderloin cut into a roast. Rich tasting and smoothly textured. Ideal for roasting.

Supply Chain Information

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