Home  |  Contact Us      
Rotating Image
Loin, Tenderloin Steak, Bone In
  • IMPS/NAMP - 1188
Photography downloads
Cut Description
Ordering Tips
  • 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
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2018 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >