The most tender cut of meat is the tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. The tenderloin extends from the short loin into the sirloin. The pointy end is actually situated within the short loin, and the section in the sirloin is sometimes called the butt tenderloin. Even so, butchers will often remove the entire tenderloin and sell it whole or as individual steaks and roasts.
The Tenderloin should only be cooked using dry-heat methods, such as grilling and broiling.
The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high. Ritaj International can provide you with Tenderloin meat processed in the most hygienic way as per international standards and all of our meat products are 'Halal' and all animals are slaughtered according to Islamic rites.
