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BEEF
IMPS/NAMP 190
BUTT TENDERLOIN
TOURNEDOS, MEDALLIONS, FILET MIGNONS
Loin
(Beef Tenderloin Roast, Chateaubriand, Filet Mignon Roast)
189, 189A
Beef Loin, tenderloin, Full
190, 190A
Beef Loin, tenderloin, Full, side Muscle Off, Defatted
191, 191A, 191B
Beef Loin, tenderloin, Butt
192
Beef Loin, tenderloin, short
A menu superstar
n
The most tender beef cut
n
Premium, classic, well-loved
n
Easy to portion and prepare, weighing from 2 to 7 pounds
n
Perfect for carving stations
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PSMO – another name for the full tenderloin with the side muscle on and all outside fat
n
removed (IMPS/NAMP 189A)
Silver Skin – connective tissue that surrounds the major tenderloin muscle
n
Peeled – all outside fat and connective tissue removed
n
Loin
(Beef Strip Loin)
175
Beef Loin, strip Loin, Bone In
180
Beef Loin, strip Loin, Boneless
Typically cut into steaks, but can also be roasted
n
Range from 8 to 14 pounds
n
Among the top five most tender beef cuts
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Highly valued cuts
n
U
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MODULE 8
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PRODUCT INFORMATION, ROASTS
SHORT TENDERLOIN
TENDERLOIN ROAST
CHATEAUBRIAND
TENDERLOIN
TIPS
TOURNEDOS, MEDALLIONS, FILET MIGNONS
6
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