What are the parts of meat tenderloin?

The term "meat tenderloin" is a bit misleading because it refers to a single muscle, not a collection of different parts.

The tenderloin is one continuous muscle that runs along the backbone of the animal, on the inside of the rib cage. There are no distinct parts like there are with other cuts of meat.

However, the tenderloin is often sold in two sections:

* The "large end": This is the thicker, larger section of the tenderloin. It is typically used for steaks or roasts.

* The "small end": This is the thinner, smaller section of the tenderloin. It is often used for medallions or other smaller cuts.

Additionally, when you get a tenderloin, it may be "tied" to keep its shape during cooking. This "tie" can be removed before cooking, and you can then separate the tenderloin into individual steaks or medallions.

It's important to remember that while the tenderloin is considered a high-quality cut of meat, it is also very lean. This means it can be easily overcooked, so it's important to cook it to the correct temperature.