Tenderloin is a premium cut of beef that is known for its tender and juicy texture. It’s one of the most expensive cuts of beef, so only high-end restaurants or special events serve it. In this article, we explain everything you need to know about the tenderloin.
The tenderloin is in the cow’s loin and is thought to be the softest muscle because it doesn’t have any connective tissue. When it comes to purchasing a whole tenderloin, there are a few different parts to be aware of.
As a lifelong meat lover and backyard grill master, I’m always looking to expand my knowledge of different cuts of beef. Lately, I’ve heard a lot about the beef butt tenderloin, but to be honest, I wasn’t totally sure what it was. Where does this cut come from on the cow? How is it best cooked? What makes it different from other tenderloin cuts like filet mignon?
I decided to do some research on the beef butt tenderloin to satisfy my meaty curiosity. After digging into it, I uncovered all kinds of helpful info that any meat aficionado would want to know. So let’s dive right in and explore everything there is to learn about this delicious and prized cut of beef!
Beef Butt Tenderloin 101
First things first – what exactly is a beef butt tenderloin? Here’s a quick intro
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It comes from the hind section of the cow, part of the larger tenderloin muscle.
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It’s the thicker end of the tenderloin, taken from the back/hind area near the sirloin.
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It’s sometimes called the “butt” tenderloin because of the part of the animal it comes from.
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It’s known for its tenderness and rich beefy flavor.
So in a nutshell, the beef butt tenderloin is cut from the fatter end of the whole tenderloin primal. It sits right near the top sirloin butt in the cow’s hindquarters.
Compared to the tapered tail end of the tenderloin (where cuts like filet mignon come from), the butt end contains more connective tissue. This gives it a bit more robust beefiness.
Why So Tender?
If you know anything about beef cuts, you likely know the tenderloin is considered one of the most tender cuts available. But why is that?
It comes down to muscle use. The tenderloin refers to a tapered pair of muscles running along either side of the spine – the psoas major and minor. These muscles are used very little by the cow for walking or movement.
Unlike chuck or round cuts which get a lot of exercise, the tenderloin remains soft and unused. This lack of muscle use is what gives it the ultimate tender texture beef lovers crave!
Flavor and Texture
Since it comes from the fattier portion of the tenderloin, the butt tenderloin has a bit more marbling and connective tissue than cuts like the filet mignon from the tail.
This gives it a rich beefy taste and slightly firmer texture when cooked. While still tender, it won’t be quite as melt-in-your-mouth soft as the true filet.
Due to its leanness, the butt tenderloin can become dry if overcooked. Be sure to cook it properly to a perfect medium rare for optimal juiciness and tenderness!
How to Cook Beef Butt Tenderloin
While small filets are great for searing in a pan or cooking on the grill, the larger butt tenderloin is ideal for roasting. Here are some tips:
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Roast in the oven at 450°F to develop a nice crust.
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Wrap strips of bacon around the tenderloin while cooking for added moisture and flavor.
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Coat with spices and herbs like garlic, rosemary, thyme and cracked pepper before roasting.
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Roast to an internal temperature of 130-135°F for perfect medium rare doneness.
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Allow to rest for 10-15 minutes before slicing to retain juices.
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Slice into 1/2 to 3/4 inch thick pieces across the grain.
For a show-stopping presentation, roast the whole tenderloin on the bone. Ask your butcher for the femur bone left intact. It looks truly amazing!
Buying and Storing Tips
When purchasing beef butt tenderloin, look for cuts that are bright red and well marbled with white fat streaks. Size can range from 1-3 pounds typically.
For storage, wrap tightly in plastic wrap and refrigerate for 3-5 days max. For longer storage, tightly wrap and place in freezer for 4-6 months.
Thaw in the fridge before using, never at room temperature. Bring meat to room temp before cooking for even heating.
Beef Butt Tenderloin vs Other Cuts
How does the beef butt tenderloin compare to some other popular cuts of beef? Let’s break it down:
- More flavorful than filet mignon, but not quite as tender
- More expensive per pound than top sirloin or tri tip
- Not as much marbling as ribeye, but more than loin or sirloin
- Just as versatile as strip steak or flank steak
- Leaner than brisket with a firmer texture when cooked
So while not the most cost-effective cut, the butt tenderloin offers a nice middle ground between affordable steaks and ultra-tender premium cuts.
Time to Try It!
Well, there you have it – everything you could want to know about the amazing beef butt tenderloin! I don’t know about you, but I’m getting hungry just thinking about cooking one up.
I think I’ll be picking one up this weekend to roast whole for an impressive family dinner. Maybe I’ll even grill up some bacon-wrapped medallions for appetizers. Yum!
The parts and their characteristics
The whole tenderloin is a long, cylindrical muscle that runs along the spine of the cow. It is typically sold as a single piece and can weigh anywhere from 1 to 5 kilograms. The first part of the tenderloin is the butt, also known as the head or thick end. This is the larger end of the muscle and is located closer to the rear of the cow. Butt: This end of the tenderloin is wider and thicker than the other end. It is often used to make filet mignon steaks.
The second part of the tenderloin is the tail, also known as the thin end. This is the narrower end of the muscle and is located closer to the front of the cow. The tail is thinner and smaller than the butt and is often used to make tournedos or medallions. It can also be used to make beef stroganoff or other dishes that need smaller pieces of meat.
Along with the butt and tail, there is also a part of the tenderloin called the chain. The chain is a thin, sinewy strip of meat that runs along the side of the tenderloin. It is often removed from the tenderloin and sold separately as a cut of meat. People say that the chain is one of the tastiest parts of the tenderloin, but it can be tough if it’s not cooked right.
Cutting a Beef Butt Tenderloin
What is beef Butt Tenderloin?
Beef butt tenderloin is a cut of meat that comes from the hind section of the cow. It is the thickest end of the tenderloin, which is a long fillet cut from the loin of beef. This cut is also known as the “butt” because it is taken from the posterior end of the tenderloin at the sirloin end.
What is boneless Butt Tenderloin?
A thick slice of boneless butt tenderloin on a board. Boneless butt tenderloin is the thickest end of the tenderloin, which is a long fillet cut from a loin of beef. It is so-named because the meat is very tender, making it suitable as cuts of beef roast or steak.
Is beef Butt Tenderloin a good cut of meat?
Overall, beef butt tenderloin is a highly sought-after cut of meat due to its tenderness and unique flavor. Beef butt tenderloin is a lean cut of meat with relatively low levels of fat and little marbling. Due to its lack of fat, it is important to incorporate additional fat when cooking this cut.
Where does beef Butt Tenderloin come from?
Beef butt tenderloin comes from the hind section of the cow, specifically from the tenderloin which is a long fillet cut from the loin of beef. The tenderloin sits inside the short loin and extends from the pelvic girdle along the spinal column. The beef butt tenderloin is taken from the posterior end of the tenderloin at the sirloin end.