Definitions for beef tenderloin
beef ten·der·loin

Princeton's WordNetRate this definition:0.0 / 0 votes

1. beef tenderloinnoun

   beef loin muscle

WikipediaRate this definition:0.0 / 0 votes

1. Beef tenderloin

   A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.

ChatGPTRate this definition:0.0 / 0 votes

1. beef tenderloin

   Beef tenderloin is a long, thin cut of steak from the muscle that runs along the spine of the cow. It is found in the lower middle of the cow's back and gets very little exercise, which makes it tender. It's known as one of the most tender and lean cuts of beef, often used to prepare dishes such as filet mignon, Chateaubriand, and beef Wellington.

WikidataRate this definition:0.0 / 0 votes

1. Beef tenderloin

   A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South Africa and the UK, filet in France and Germany, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end - the "tail" - starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. The tenderloin can be cut for either roasts or steaks. Tenderloins from steers and heifers are most common at retail, but those from cows are common in foodservice applications, such as less expensive steakhouses. A common misconception is that the tenderloin is also called a Chateaubriand steak, when in fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates from France. Typically, the Chateaubriand is taken from the center-cut of the tenderloin, in a large enough portion to feed two. There are three main "parts" of the tenderloin: the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The tail, which is generally unsuitable for steaks due to consistency of size concerns, can be used in recipes where small pieces of a tender cut are called for, such as Beef Stroganoff.

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1. • Tenderloin

How to pronounce beef tenderloin?

1. Alex

   US English

   David

   US English

   Mark

   US English

   Daniel

   British

   Libby

   British

   Mia

   British

   Karen

   Australian

   Hayley

   Australian

   Natasha

   Australian

   Veena

   Indian

   Priya

   Indian

   Neerja

   Indian

   Zira

   US English

   Oliver

   British

   Wendy

   British

   Fred

   US English

   Tessa

   South African

How to say beef tenderloin in sign language?

Numerology

1. Chaldean Numerology

   The numerical value of beef tenderloin in Chaldean Numerology is: 7

2. Pythagorean Numerology

   The numerical value of beef tenderloin in Pythagorean Numerology is: 8

References

1. ^ Princeton's WordNet
   http://wordnetweb.princeton.edu/perl/webwn?s=beef tenderloin
2. ^ Wikipedia
   https://en.wikipedia.org/wiki/Beef_Tenderloin
3. ^ ChatGPT
   https://chat.openai.com
4. ^ Wikidata
   https://www.wikidata.org/w/index.php?search=beef tenderloin