Tenderloin, Boneless | Lean
Also Known As: Butt Tenderloin; Chateaubriand; Filet Mignon; Filet Mignon Roast; Full Tenderloin Roast; Medallions; Short Tenderloin; Tenderloin Tips; Tournedos
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 | 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 PrimalCooking Methods:
Cuts From This Subprimal
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
Tenderloin Steak (Filet Mignon)
This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
Tenderloin Steak, Defatted
The most tender beef steak. Lean yet juicy, with a fine texture. A popular lean cut for cooking at home or choosing when dining out.
Tenderloin Tips
Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry.
Tenderloin Tails
Tapered ends of the Tenderloin, the most tender beef muscle.
Tenderloin Butt, Defatted
The thickest end of the Tenderloin cut into a roast. Rich tasting and smoothly textured. Ideal for roasting.
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