Beef tenderloin is the most expensive and the most tender part of beef. Most of it is lean meat with low fat content. Suitable for frying, frying, frying and steak. It is often used to cook filet mignon and teppanyaki. Beef tenderloin is suitable for all ages.

Beef tenderloin, as its name implies, is the meat on beef tenderloin. Beef has the functions of tonifying middle warmer, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind, quenching thirst and stopping saliva, and is suitable for people with hidden middle warmer, shortness of breath, weakness of muscles and bones, anemia for a long time and yellow complexion.

Beef tenderloin of buffalo can nourish the fetus and the heart, and beef tenderloin of yellow cattle can nourish the spleen and stomach and strengthen the bones and muscles.

Extended information 1. The classification of beef is as follows:

Super grade: tenderloin

The first layer: the upper part of the brain, lateral spine

Secondary: cover plate and bottom plate

The third level: ribs and chest

Level 4: Neck and Tendons

Second, what dishes are suitable for all parts of beef?

Beef brisket is slightly tough, but it has a strong flavor, so curry should be added to cooking.

Beef neck meat, tender meat line, can be used as stuffing or simmer soup;

Beef breast, with many lines and tender meat, is suitable for steak, roast beef or fried beef;

The fat and lean meat of cattle hoof are separated and suitable for cooking;

T-shaped steak has many tender oil lines and can be used as steak;

Beef tenderloin is tender and smooth with low fat content, which is the best part of beef and can be used as steak.

Beef loin is very tender and is mostly used to roast beef;

Tailong steak has low fat content and good meat quality, and can be made into steak, fried or roasted;

Beef brisket can be made into roast beef or fried meat.