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Whole Tenderloin
Whole Tenderloin
  • IMPS - 190
Cut Description
  • One of the more than 29 beef cuts that qualify as lean
  • Cut from the most tender muscle; Tenderloin is a top seller in foodservice
  • Tender, flavorful cut that delivers a quality eating experience that operators can charge a premium for
  • Fulfill patrons' desires for cuts they prepare less often at home
  • Easy to prepare; requires short cooking time
  • Highly-valued cut that offers operators versatility in portion sizes, price options, menu applications and preparation methods
  • Can be easily fabricated into portion steaks
  • Butt Tenderloin
  • Chateaubriand
  • Filet Mignon
  • Filet Mignon Roast
  • Full Tenderloin Roast
  • Medallions
  • Short Tenderloin
  • Tenderloin Tips
  • Tournedos
Preparation Information
The most flexible cut on the carcass. Best prepared using any dry heat cooking method including roasting, grilling, sautéing and smoking. The tenderloin is also a great cut for poaching.
Recommended Menu Applications
  • Beef sandwiches
  • Filet Mignon/Chateaubriand/Tournedos
  • Kabobs/Fondue
  • Pasta Toppings
  • Roast Beef
  • Rotisserie/spit-roasted beef
  • Salad Toppings
  • Smoked
  • Steak
  • Stir-fry
  • Stroganoff
  • Skewered steak/Satay
  • Steak, Breakfast
Ordering Tips
  • Quality grade
  • Specify IMPS Item #189A to purchase side muscle on
  • Specify IMPS Item #190A to purchase skinned (denuded), side muscle off
  • Removal of connective tissue
  • Weight range
  • Cuts from the 189, 190, 191 and 192 tenderloin series can be specified. Each number includes more specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included.
  • Surface fat not to exceed 3/4 inch
  • Subprimal Purchasing Tip: When purchasing the tenderloin, remember to consider final yield instead of price-per-pound. Cuts costing more per pound may actually be better buys once you account for labor and lost fat-weight. Why pay the same price for fat as for lean.
  • Tenderloin Lexicon: The following definitions will help you "speak beef," especially when ordering tenderloin:
    PSMO: Another name for the full tenderloin with the side muscle on and all outside fat removed. IMPS/NAMP 189
    Silver Skin: Connective tissue that surrounds the major tenderloin muscle.
    Peeled: All outside fat and connective tissue removed.
    Middle Meats: rib and loin cuts
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