Demystifying the Location of the Tenderloin on a Cow

As a beef lover, I’m quite familiar with popular steak cuts like ribeye, sirloin, and filet mignon. But despite eating my share of tenderloin steaks, I’ll admit I wasn’t quite sure where the tenderloin was located on the cow itself. If someone had asked me to point to it on a diagram, I would have struggled!

So I decided to do some research to finally get an clear understanding of where the tenderloin comes from and why it lives up to its melt-in-your-mouth reputation. Keep reading to get a virtual tour of a cow’s anatomy and the origin of the delectable tenderloin.

A Beef Primal Cut Refresher

Before we zoom in on the tenderloin, let’s do a quick review of the major sections of the cow where our favorite steaks and roasts come from.

Cattle are split into halves, called sides. Each side is then broken down into 8 main sections called primal cuts:

• Chuck
• Rib
• Short plate
• Flank
• Short loin
• Sirloin
• Round
• Brisket

These primal cuts are further divided into subprimal cuts like chuck roll chuck tender ribeye, and of course, the tenderloin.

Knowing the general location of the primal cuts helps give context to where the tenderloin fits in

Pinpointing the Location of the Tenderloin

So where exactly is the tenderloin located?

The tenderloin is nestled right beneath the backbone, running from the short loin back into the sirloin primal. It’s a long, tapered muscle that extends alongside the spine into the hip area.

More specifically, the tenderloin starts close to the front of the short loin primal. It then runs parallel to the spine through the sirloin, terminates in the round primal around the femur bone.

Because the tenderloin extends across multiple primals, it’s sometimes removed whole before those sections are broken down further. But generally, it is cut into shorter sections based on the characteristics of each part of the tenderloin.

Why the Tenderloin is so Tender

You can immediately guess why this cut of beef is called the tenderloin – it’s extremely tender! But why is it so melt-in-your-mouth soft compared to other muscles?

The main reason is because the tenderloin is not heavily exercised during the cow’s life. This muscle along the backbone supports the animal but doesn’t get worked hard like the leg or shoulder muscles.

Less use means less tough connective tissue develops within the tenderloin. This lack of connective tissue is the key factor in its tenderness. Marbling also plays a role, as the tenderloin has delicate thin marbling running through it.

Finally, the tenderloin doesn’t have much fat cover or “cap” on the outside. This exposes it to less collagen from connective tissues during cooking. The end result is a super tender and lean cut of beef.

The Tenderloin Consists of 3 Main Sections

Since it spans multiple primal cuts, the tenderloin can be separated into 3 main sections:

The Butt End – This is the widest part of the tenderloin located in the sirloin primal near the round. It has more connective tissue than the rest of the tenderloin since it connects to the femur bone. The butt end can be sold as a roast.

The Center Cut – This is the longest, thickest part of the tenderloin. It has the most uniform shape and tenderness. The center cut is where the popular Chateaubriand roast comes from. When cut into steaks, the center cut produces the largest and most desirable filet mignon steaks.

The Tail End – Located in the short loin primal, this is the narrowest section. It has an irregular shape and tapers off near the rib primal. The very tip of the tail is sometimes sold as filet mignon steaks as well.

How the Tenderloin Differs from the Striploin

Since the tenderloin runs alongside the backbone, it parallels another important muscle – the longissimus dorsi or “striploin”.

The striploin is located right beneath the backbone along the spine, under the ribs. It spans from the sirloin primal up towards the neck. This muscle does a fair bit of work supporting the weight of the animal, so it has more connective tissues and fat.

While not as tender as the tenderloin, the striploin gives us flavorful cuts like the New York strip steak and ribeye steak. Its extra marbling provides great taste!

How the Tenderloin Relates to the Short Loin

Since the tenderloin originates in the short loin primal, it’s closely associated with premium short loin steaks. In fact, a porterhouse or T-bone steak consists of meat from both the tenderloin and short loin!

Here’s a quick look at how these two interfacing muscles create some of the most desirable steaks:

• The tenderloin tapers as it passes through the short loin primal. The smallest section of the tenderloin is within the short loin.

• The short loin runs along the spine above the tenderloin in this area. It consists of part of the striploin muscle.

• When the short loin is cut into steaks, a T-bone or porterhouse includes a piece of both the tenderloin and the short loin.

• The signature “T” shape bone between the two muscles gives the T-bone its name!

So ultimately, the tenderloin owes some of its popularity to its proximity to the coveted short loin section. Their partnership creates the classic steak duo of filet mignon wrapped in a strip steak.

Video Overview of the Tenderloin

Sometimes it helps to see things in action! This short video gives a nice visual summary of where the tenderloin is located and how it’s fabricated:

https://www.youtube.com/watch?v=V9NGDmF6Zwk

Key takeaways:

• 0:21 – The tenderloin starts in the short loin primal near the rib section
• 0:26 – It runs beneath the spine through the sirloin primal
• 0:50 – The three sections are the butt, center, and tail
• 1:30 – The tenderloin is removed by cutting along the spine
• 1:45 – Chateaubriand and filet mignon steaks are cut from the tenderloin

Seeing it carved out really drives home where the tenderloin sits relative to the vertebrae and nearby muscles.

How Much Tenderloin Can You Get From One Cow?

Since it’s such a prized cut of beef, you might be wondering how much tenderloin can be harvested from each animal.

The average cattle tenderloin weighs between 5 to 7 pounds.

With two sides per animal, that means a single cow yields about 10 to 14 pounds of tenderloin total.

Of course, this varies based on the breed, age, and size of each animal. Wagyu cattle popular for their rich marbling produce larger tenderloins. A premium Wagyu tenderloin may weigh 8 pounds or more per side.

Regardless of the total poundage, the amount of usable center-cut tenderloin is considerably less after trimming. Once portioned into filet mignon steaks, each cow only yields 15 to 20 steaks.

Compared to over 50 sirloin or ribeye steaks from the same animal, it’s easy to see why the tenderloin is a rare treasure!

How to Cook This Precious Cut of Beef

Since the tenderloin is already so tender, it should never be overcooked. Don’t cook it beyond medium or medium-rare to avoid drying it out.

The best cooking methods for tenderloin include:

• Grilling – Cook over high heat just until browned and warmed through. The sear adds great flavor.

• Pan searing – Browning the tenderloin in a hot pan also creates a delicious crust. Roast in the oven to finish cooking through.

• Sous vide – This gentle cooking method allows you to cook the tenderloin to the perfect doneness. Sear before serving.

• Roasting – Roast small tenderloin fillets or medallions in a hot oven for 15 to 25 minutes total.

However you prepare it, let the tenderloin’s inherent tenderness shine through by avoiding overcooking. Use a meat thermometer to monitor the internal temperature for a perfect medium-rare tenderloin every time.

• It runs along the spine through the short loin and sirloin primals

• It’s the most tender cut due to lack of exercise

• The center cut provides the best filet mignon steaks

• Leaving it attached to the T-bone or porterhouse adds flavor

• Careful cooking preserves its delicate texture

While the tenderloin yields only a small quantity of meat, it holds an esteemed place among steak connoisseurs. Its sweet, buttery flavor and melt-in-your-mouth tenderness definitely make it a prize cut worth savoring.

Understanding the tenderloin’s anatomy provides insight into properly preparing and appreciating this special steak. Next time you enjoy filet mignon, you can visualize exactly where it came from on the cow.