Small, thin, lean, incredibly tender muscles located on either side of the backbone, tenderloins are the most prized cut on the entire animal. Their buttery tenderness is legendary. From the tenderloin, you can get the Filet (Filet Mignon), Chateaubriand and a small roast.
Note: Actual product may be slightly different from the images.
*Video credits : Stella Cullinary/Jacob Burton