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ten·der·loin ['tendəlɔɪn] N no pl

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tenderloin

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The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. en.wikipedia.org

The tenderloin is cut into slices 4 cm long and 2 cm thick, and soaked in the mixture of rice wine and salt. en.wikipedia.org

The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. en.wikipedia.org

The satay is made from slices of "has dalam" (tenderloin) the finest part of beef, marinated with sweet spices. en.wikipedia.org

Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions. en.wikipedia.org

T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. en.wikipedia.org

When being processed, these steaks are normally cut nearer to the front of the animal with an area of tenderloin still attached. en.wikipedia.org

The marinated tenderloin is then dried and smoked. en.wikipedia.org

The most representative form of "gogigui" is "bulgogi" usually made from thickly sliced beef sirloin or tenderloin. en.wikipedia.org

As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. en.wikipedia.org

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