IMPS/NAMP - 192A
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Tapered end of the Tenderloin
Cut from the most tender muscle in the beef carcass
Fine, buttery texture
Tender, flavorful cut that delivers a quality eating experience that operators can charge a premium for
The tenderloin is the most flexible cut on the carcass. Best prepared with any dry heat cooking method including roasting, grilling, sautéing and smoking. The tenderloin is also a great cut for poaching.
Recommended Menu Applications
All-Day Steak Salad
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
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
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
181 Loin, Sirloin
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