Loin, Tenderloin Steak, Side Muscle On, Defatted
IMPS/NAMP - 1189A
Tenderloin Steaks with Pepper Jelly Sauce
Tuscan Tenderloin and Bread Salad
Grilled Medallions of Beef with Shallot Confit and Pinot Noir Sauce
Tenderloin of Beef with Corn Salsa
Grilled Flank Steak with Wild Mushroom Salsa
BLT Steak Salad
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
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