Whether you’re a beef expert or just cooking steak for a special occasion, you’ve probably wondered what the differences are between cuts of beef like Tenderloin and Filet Mignon. With the multiple cuts and names, the differences between them—or which cuts work for which dishes—aren’t always clear. Luckily, beef is a tasty, versatile food that is easy to cook and fun to try in new recipes, especially once you know the basics of the different cuts.
Two of the most common cuts that are often questioned are Filet Mignon and Beef Tenderloin. People often think that Tenderloin and Filet Mignon are the same cut because they both come from the same part of the animal and have similar qualities, such as being tender and lean.
Can you tell the difference between Filet Mignon and Tenderloin? The short answer is “kind of,” but there are some things that make them different.
For beef aficionados the tenderloin is one of the most prized cuts on the entire cow. Renowned for its buttery texture and mild delicate flavor, this cut delivers an unparalleled tender and juicy steak experience. But have you ever wondered exactly where on the cow the beef tenderloin is located?
As your resident steak expert, I’m here to provide a detailed breakdown of beef tenderloin location and anatomy. Whether you’re a home cook looking to perfect your filet mignon or just beef-curious, read on for a comprehensive guide to finding this gem of a cut.
Before diving into beef tenderloin location, it helps to understand exactly what makes this cut so special. The tenderloin is a long, tapered muscle that runs along the underside of the spine starting from the hip/sirloin region and extending rearwards
Out of all the muscles on a steer, the tenderloin experiences the least amount of use and movement. This lack of exercise means the meat has minimal connective tissue, resulting in exceptionally tender and easy-to-chew steak cuts.
When trimmed and portioned into steaks, the tenderloin becomes:
- Filet mignon: The most common tenderloin steak cut. Cut from the wide end of the tenderloin.
- Chateaubriand: A thick steak cut from the thickest part of the tenderloin.
- Tournedo: A thinner round steak from the tapered end of the tenderloin.
Where is the Tenderloin Located on a Side of Beef?
On an intact side of beef (half a cow split lengthwise), the tenderloin is located along the inner curve of the carcass, nestled right up against the backbone. It’s the most central muscle, surrounded by the ribs, loin, and flank.
More specifically, you’ll find the tapered tail end of the tenderloin poking out from the sirloin primal cut near the rear leg. It then extends through the short loin primal (home of porterhouse and T-bone steaks) and into the full loin primal. The widest part of the tenderloin sits within the rib section, concealed by layers of fat.
The Tenderloin’s Position in Relation to Other Cuts
To get a better idea of where the tenderloin sits in a side of beef, it helps to understand how it relates positionally to other popular cuts:
- Flank: The tenderloin is located along the inside curve opposite the flank (used for flank steak).
- Ribs: It sits just underneath the rib section, separated by layers of fat.
- Short loin: Home of porterhouse and T-bone steaks. The tapered end of the tenderloin runs through here.
- Sirloin: The tail end of the tenderloin emerges from the sirloin near the round.
So the tenderloin has a central yet hidden position, nestled under the ribs and between the loin and sirloin Its tapered shape and small size means you really have to know where to look to locate it!
Isolating the Tenderloin
When it comes time to extract the tenderloin, a butcher will:
- Follow the tenderloin’s route beneath the ribs, short loin, and sirloin sections.
- Carefully detach the connective tissue securing it to the backbone.
- Pull the tenderloin forwards from the sirloin end.
- Trim away any excess fat and silverskin for an immaculate finish.
The result is a beautifully lean and tender cylindrical muscle, ready to be portioned into the most succulent steaks and roasts.
As you can see, locating and extracting the tenderloin requires anatomical precision – which is why it commands a higher price tag than other cuts. But the extra cost is worth it for the ultimate fine-dining steak experience!
Choosing Your Perfect Tenderloin Cut
Now that you know exactly where the tenderloin is located, it’s time to choose your perfect steak or roast:
- Filet mignon: The most widely sold tenderloin steak. Cut from the wide end and portioned into 1-3 inch rounds.
- Chateaubriand: A thicker steak cut from the heart of the tenderloin. Ideal for sharing.
- Tenderloin roast: The whole tenderloin prepared as an elegant roast.
- Tournedos: Disk-shaped steaks from the tapered end, perfect for appetizers.
Whatever cut you choose, you can feel confident knowing it came from the tenderloin – the most tender, delicate part of the cow.
Time to Cook Up Some Tender Perfection!
You made it to the end of my beef tenderloin crash course – hopefully now you’re a certified expert on locating this prized cut. It’s nestled right up against the backbone, starting from the sirloin and running through the loin and ribs.
Armed with your new anatomical knowledge, I hope you feel inspired to seek out the finest tenderloin cuts. It’s time to put your skills to work with some mouthwatering filet mignon, chateaubriand or tenderloin roasts. Enjoy this lean, velvety smooth beef in all its glory. Your tastebuds will thank you!
Are Beef Tenderloin and Filet Mignon the Same Thing? The Difference Between Tenderloin and Filet Mignon
It’s helpful to know some beef basics before we get into the differences between Tenderloin and Filet Mignon. The cuts we see at the meat counter (like steak, roasts, or stew meat) are subprimal cuts. They come from larger areas of the animal, known as primal cuts (i. e. , Chuck, Loin, Round).
It is cut from the loin and sirloin primals and comes from the back half of the animal. This is a long piece of beef called beef tenderloin. You can roast it, make Beef Wellington, or cut it into small steaks called “Filet Mignon.” You can cut several very tender, perfectly sized, mouthwatering steaks from tenderloin, which makes it great for parties and other special occasions.
Because Filet Mignon is part of the Tenderloin, some people think of them as the same thing. When you cut Filet Mignon, you use the tip of the Tenderloin, which is a thin and tender part of the loin primal. Also, this part of the animal is very lean, so the steak will be fork-tender and not have much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.
What Does “Filet Mignon” Mean?
Now that we know the difference between Tenderloin and Filet Mignon, let’s break down the terminology. Filet Mignon means “small cut,” as it is only one to two-and-a-half inches thick. Because of this, a lot of people think of Filet Mignon as a fancy cut that should only be served on special occasions with nice sides. (But there are plenty of delicious, affordable, and easy-to-prepare sides to go along with it. Check out these ideas for sides to pair with Natural Angus Beef. ).
Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”
Butchery 101 Beef tenderloin
Where is beef tenderloin located on a cow?
The beef tenderloin is a highly sought-after cut of meat due to its tenderness and flavor. But where exactly is it located on a cow? The beef tenderloin is found in the short loin, which is located towards the rear of the cow. This area is not weight-bearing, which means that the muscle contains less connective tissue and is therefore more tender.
Where does beef tenderloin come from?
Beef tenderloin is a cut that comes from the loin of the beef and is also called eye fillet, filet, fillet, and filet mignon. Beef tenderloin is located between the sirloin and top sirloin and goes through the short loin region. The name tenderloin is derived from the word tender as beef tenderloin is the most tender cut of beef.
What is beef tenderloin?
Beef tenderloin, also known as filet mignon, is a highly prized cut of beef that is renowned for its tenderness and flavor. This cut is located in the short loin of a cow, which is a non-weight bearing area that contains less connective tissue, resulting in a more tender meat.
What is the first part of a tenderloin?
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. The butt is wider and thicker than the other end of the tenderloin and is often used to make filet mignon steaks.