How to Cut Tenderloin From Loin

Beef tenderloin runs the entire length of the short loin.

Beef loin makes up the most of the upper torso section of cattle, which is the part of the hindquarter that is left after the shank end and flank has been removed. A fully trimmed section of beef loin contains the short loin, sirloin and the 13th, or last, rib. The fat cap of a beef loin is trimmed so as to not exceed 1 inch. The tenderloin runs the full length of the short loin and rests next to the lumbar vertebra, also known as the T-bone. Removing the tenderloin from the loin involves careful cutting around the T-bone.

Things You'll Need

• Boning knife
• Large cutting surface

Instructions

1. Set the short loin section on a large work surface, such as a counter top, with the tenderloin facing upward.

2. Run a boning knife along the T-bone line. Make small cuts where the meat attaches to the bone. Pull back on the tenderloin as you make these cuts

3. Angle the knife along the T-bone closely, and remove as much tenderloin as possible. It's nearly impossible to remove all of the tenderloin from the T-bone, which is why T-bone steaks always have a sliver of fillet attached.

4. Continue making small cuts along the T-bone. Slide the knife along the thin lower part of the T-bone. Remove the tenderloin completely by removing meat from fat pocket immediately below tenderloin, leaving only 1/4 inch of fat. Trim the tenderloin as needed.

References

• "Culinary Fundamentals"; Johnson & Wales University: College of Culinary Arts; 2003
• "The Meat Buyers Guide"; North American Meat Processors Association; 1997
• The Cook's Thesaurus: Beef Loin Cuts
• Dilgard Frozen Foods, Inc.: Beef Loin, Short Loin, Short-Cut