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Sagot :
Short loin - behind the rib most tender primal expensive cut contain a portion of the tenderloin. Dry heat cooking method are best suited for these cuts.
What is tenderloin?
The term "beef tenderloin" (in US English) refers to a loin of beef cut that is also known as "eye fillet" in Australasia, "filet" in France, "filé mignon" in Brazil, and "fillet" in the UK and South Africa. As with all quadrupeds, the psoas major muscle is referred to as the tenderloin and is situated ventral to the transverse processes of the lumbar vertebrae, near to the kidneys.
The two main slices that make up the tenderloin are the short loin and the sirloin, which are commonly referred to as the same thing in Commonwealth countries (called the rump in Commonwealth countries).
Near the backbone, the tenderloin is located just below the ribs. Starting a little beyond the ribs, the "tailsmaller, "'s pointed end thickens until it reaches the "sirloin" primal cut.
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