Understanding Different Types of Tendons: A Simple Guide

To create a delicious and suitable dish, many chefs often opt for beef tenderloin as the main ingredient. This cut of meat is highly regarded for its tenderness and incredible flavor, making it a popular choice for dishes like steak and beef Wellington. In this article, we will explore the location of beef tenderloin on a cow and the different types of beef tenderloin.

1What is beef tenderloin?

Beef tenderloin is a cut of meat that is situated between the belly and the hind of the cow. This particular cut is considered top-tier due to its abundance of lean meat and minimal fat content. Despite its lack of fat, beef tenderloin remains moist and exceptionally tender. Fresh beef tenderloin exhibits a soft texture and a bright red color, making it a versatile ingredient for a variety of delicious dishes.

Beef tenderloin is typically more expensive than other cuts of beef due to its high nutritional value and delectable taste. It is rich in protein, providing energy for those who engage in regular physical activity and aiding in muscle recovery and development. Additionally, beef tenderloin contains an array of vitamins and minerals that contribute to the health of bones and teeth. Notably, it boasts high levels of iron, zinc, and vitamin B12, which are beneficial for blood formation and the treatment of anemia in pregnant women and patients.

Beef tenderloin

2Types of beef tenderloin

While all meat situated between the belly and the hind of the cow is referred to as beef tenderloin, various cuts can be distinguished based on their characteristics, location, cooking temperature, and cooking time. The different types of beef tenderloin include:

• Top Sirloin
• Bottom Sirloin
• Outside Skirt
• Tenderloin
• Sirloin
• Short Loin

Types of beef tenderloin

Beef Outside Skirt

The beef outside skirt is a meat cut derived from the beef belly. It features a tender and slightly crispy texture, and offers a pleasant sweetness. Compared to other cuts in the belly region, the beef outside skirt is considered superior to brisket and flank. Its unique characteristic lies in the layers of connected meat, alternating between lean meat and fat, which contribute to its tenderness and rich flavor. The beef outside skirt is often used in grilled dishes, pan-seared preparations, or hot pot recipes.

Beef Outside Skirt

Sirloin

The beef sirloin is located near the back of the cow. As it is positioned in the vicinity of the muscles supporting the hind, it contains ample lean meat interspersed with small streaks of fat. Therefore, beef sirloin is particularly suitable for pan-searing or grilling to achieve a tender and fragrant result.

Sirloin

Tenderloin

Tenderloin, also known as filet mignon, is the meat situated between the sirloin, top sirloin, and bottom sirloin. It is the most tender but also the least abundant meat cut. Each cow produces only around 2kg of tenderloin, which explains its higher price compared to other cuts. Tenderloin is suitable for pan-seared preparations, resulting in a delightful taste.

Tenderloin

Short Loin

Short loin, also referred to as loin eye or fillet, is primarily located in the middle of the cow’s back. It is cut from the beef loin between the 5th and 6th rib. The distinctive feature of the short loin is the presence of a layer of fat surrounding it, devoid of cartilage, bones, or tendons.

Short Loin

3How to cook beef tenderloin deliciously and retain its nutrients

Step 1: Remove the tendons

Beef tenderloin often contains chewy tendons in the middle, which need to be removed. These tendons, if left intact, will require more than 3 hours of tenderizing. To remove them, cut along the muscle fibers and use a boning knife to make shallow cuts along the fiber bundles. This will facilitate the swift removal of the tendons. Additionally, use a knife to trim off the silver skin on the meat’s surface.

Step 2: Cut the meat

Cut the meat into pieces measuring approximately 2.5-5cm in size. This will expedite the cooking process. Alternatively, you can keep the pieces larger, but ensure they are cooked evenly. Before cooking, pat the surface of the meat dry with a paper towel to achieve crispiness.

Step 3: Marinate the meat

Marinate the beef tenderloin with a small amount of oil, salt, and pepper, without affecting its inherent flavor. Alternatively, you can brush it with honey or butter and sprinkle salt and pepper on the meat. It is important to note that marinating should only be done in stainless steel or glass containers, and should not exceed 24 hours.

Step 4: Cook the tenderloin

After trimming and marinating, you can cook the beef tenderloin by pan-searing, grilling, or making beef steak. To ensure even cooking, flip the meat every minute and pay attention to the cooking time, which may vary depending on the thickness of the beef.

How to cook beef tenderloin deliciously and retain its nutrients

4How to choose fresh and delicious beef tenderloin

• Press the meat lightly with your hand. It should feel soft, small, and not excessively smooth. When released, it should exhibit resilience, with no sinking or sticking to your hand, and should not have any unpleasant odors.
• Avoid purchasing meat that appears bluish or features circular white spots in the middle. Likewise, avoid meat that has dark red meat, yellow fat, dark red meat and yellow bone, or tough meat.

How to choose fresh and delicious beef tenderloin

Above are some essential details that provide insights into the distinctions among various types of beef tenderloin, as well as guidelines on cooking and selecting this type of meat. Hopefully, this article helps you choose delicious beef tenderloin for preparing delightful dishes for your entire family.