IMPS - 190
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One of the more than 29 beef cuts that qualify as
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
Filet Mignon Roast
Full Tenderloin Roast
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
Chicken Fried Steak
Specify IMPS Item #189A to purchase side muscle on
Specify IMPS Item #190A to purchase skinned (denuded), side muscle off
Removal of connective tissue
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.
: The following definitions will help you "speak beef," especially when ordering tenderloin:
: Another name for the full tenderloin with the side muscle on and all outside fat removed. IMPS/NAMP 189
: Connective tissue that surrounds the major tenderloin muscle.
: All outside fat and connective tissue removed.
: rib and loin cuts
192A Tenderloin Tails
190A Tenderloin, Full, Side Muscle Off, Skinned
189A Tenderloin, Full, Side Muscle On, Defatted (PSMO)
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