Tenderloin

Tenderloin is softest, most tender cut of meat that you can get from a cow. It has no or hardly any fat (except for the marbling) and it has a beautiful fine texture. The reason for this is that a cow only uses this muscle when it stands up. This does not happen very much during a day so the muscle remains wonderfully supple.

The tenderloin is also divided into four sections: The head, the middle, the point and the chain. At Cuisson, we only use the middle section for our tenderloin steaks.

Would you like more details? Sure. Did you know that a tenderloin head that weighs more than 250 grams is called a Chateaubriand steak, after the early 19th century French politician and writer François René de Chateaubriand?