717:
1229:
776:
29:
1222:
53:
787:
remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for "peeled, side muscle on" (side muscle refers to the "chain"). Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as
762:
in
Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin"
829:, rounds too small to serve as an individual filet mignon-sized entre, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of a tender cut are called for.
709:
810:
The center cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center cut can yield the traditional
807:, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
720:
A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each.
249:
875:
2191:
1047:
1014:
972:
916:
2186:
2195:
2181:
767:, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef.
2164:
2134:
845:
635:
1310:
56:
1598:
1040:
524:
1875:
1770:
2139:
2017:
284:
149:
1850:
2042:
964:
The
Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
755:
1656:
1588:
1347:
825:
The tail, which is generally unsuitable for steaks due to size inconsistency, can be used for
2220:
2007:
1033:
1004:
962:
906:
883:
2032:
1780:
1683:
1407:
826:
815:
289:
279:
122:
364:
359:
8:
1970:
1790:
1670:
628:
582:
184:
174:
1795:
1695:
1512:
1457:
1303:
1102:
597:
544:
514:
269:
1542:
1209:
1095:
1010:
968:
912:
800:
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail.
446:
2159:
2012:
1935:
1725:
1710:
736:
592:
2082:
2037:
1982:
1735:
1705:
1492:
1085:
932:
819:
554:
401:
294:
254:
199:
164:
139:
2103:
2027:
1900:
1765:
1720:
1641:
1392:
1337:
1199:
1165:
1158:
681:
621:
416:
319:
304:
274:
224:
134:
2214:
2149:
2113:
2087:
2067:
2047:
2002:
1845:
1497:
1462:
1352:
1296:
1148:
1112:
789:
716:
693:
451:
426:
334:
324:
214:
209:
194:
144:
1997:
1920:
1890:
1865:
1860:
1840:
1730:
1608:
1527:
1437:
1422:
1367:
1362:
1255:
1141:
1124:
1075:
811:
689:
685:
499:
466:
406:
386:
371:
314:
299:
259:
244:
229:
219:
2118:
2072:
2057:
2022:
1987:
1830:
1820:
1785:
1745:
1700:
1636:
1593:
1583:
1517:
1507:
1502:
1472:
1452:
1427:
1412:
1397:
1384:
1342:
1272:
1265:
1184:
1153:
1129:
1090:
1080:
1070:
1056:
784:
729:
657:
607:
602:
564:
476:
461:
456:
436:
421:
391:
381:
376:
352:
339:
309:
179:
169:
154:
2154:
2077:
2052:
1992:
1977:
1965:
1950:
1855:
1815:
1810:
1626:
1568:
1522:
1487:
1482:
1477:
1442:
1432:
1277:
1260:
1250:
1204:
1189:
1170:
1119:
764:
759:
747:
534:
441:
411:
396:
239:
109:
104:
99:
853:
2144:
1945:
1930:
1880:
1750:
1678:
1467:
1357:
1107:
804:
783:
Whole tenderloins are sold as either "unpeeled" (meaning the fat and
775:
725:
519:
431:
234:
94:
1835:
1228:
28:
2062:
1915:
1905:
1715:
1690:
1603:
1573:
587:
549:
539:
509:
504:
264:
1631:
708:
2108:
1960:
1940:
1895:
1805:
1755:
1537:
1447:
1402:
1245:
1194:
1175:
751:
559:
481:
329:
159:
1288:
746:
The tenderloin is an oblong shape spanning two primal cuts: the
1910:
1760:
1740:
1646:
1578:
1547:
1417:
1221:
1025:
740:
732:
673:
665:
529:
204:
189:
52:
1955:
1885:
1870:
1825:
1800:
1775:
1651:
1618:
1563:
129:
89:
75:
1323:
1319:
697:
1925:
990:
Meat : identification, fabrication, utilization
987:
2212:
882:. University of Nebraska-Lincoln. Archived from
2175:
1304:
1041:
1002:
898:
770:
629:
250:Prawn cocktail, steak and Black Forest gateau
956:
954:
735:ventral to the transverse processes of the
1311:
1297:
1048:
1034:
1006:The Laws of Cooking: And How to Break Them
904:
636:
622:
27:
996:
951:
792:, are ideally made from the tenderloin.
774:
715:
707:
758:countries) and the sirloin (called the
2213:
1292:
1029:
960:
880:Bovine Myology & Muscle Profiling
850:Beef Up - Beef South Africa (Beef SA)
803:The butt end is usually suitable for
933:"Chef's Resources - Beef Tenderloin"
814:or tenderloin steak, as well as the
2196:2008 US beef protest in South Korea
13:
1227:
1220:
905:Torode, John; Lowe, Jason (2009).
14:
2232:
1318:
1003:Justin Warner (13 October 2015).
2135:Bovine spongiform encephalopathy
1055:
1009:. Flatiron Books. pp. 88–.
992:. Culinary Institute of America.
712:A thick slice of beef tenderloin
51:
728:, the tenderloin refers to the
981:
925:
908:Beef: And Other Bovine Matters
868:
838:
703:
1:
911:. Taunton Press. p. 18.
832:
967:. Quarry Books. p. 22.
961:Green, Aliza (1 June 2012).
7:
10:
2237:
988:Schneller, Thomas (2009).
771:Processing and preparation
652:(US English), known as an
57:Media: Beef tenderloin
2127:
2096:
1669:
1617:
1556:
1383:
1376:
1330:
1238:
1218:
1063:
46:
38:
26:
16:Cut from the loin of beef
2140:Beef hormone controversy
2018:Steak and kidney pudding
285:Steak and kidney pudding
150:Bistecca alla fiorentina
795:
1771:Calf's liver and bacon
1589:Frankfurter Rindswurst
1232:
1225:
780:
721:
713:
1851:Hortobágyi palacsinta
1231:
1224:
779:Roast beef tenderloin
778:
719:
711:
2033:Steak and oyster pie
1781:Chateaubriand (dish)
1684:List of steak dishes
290:Steak and oyster pie
280:Steak and kidney pie
123:List of steak dishes
1971:Roast beef sandwich
1791:Chicken-fried steak
1408:Chateaubriand steak
583:List of beef dishes
185:Chicken fried steak
175:Chateaubriand steak
70:Part of a series on
23:
2165:Ractopamine - Beef
2008:Shooter's sandwich
1876:Karađorđeva šnicla
1696:Blanquette de veau
1513:Standing rib roast
1458:Restructured steak
1348:Cow–calf operation
1233:
1226:
781:
722:
714:
598:Restructured steak
270:Standing rib roast
33:American beef cuts
19:
2208:
2207:
2204:
2203:
1665:
1664:
1286:
1285:
1016:978-1-250-06514-8
974:978-1-59253-776-1
939:. Chefs Resources
918:978-1-60085-126-1
886:on 12 August 2011
846:"Beef Cuts Chart"
646:
645:
65:
64:
2228:
2173:
2172:
2160:Meat on the bone
2013:Soup Number Five
1936:Pozharsky cutlet
1726:Beef noodle soup
1711:Beef bourguignon
1381:
1380:
1313:
1306:
1299:
1290:
1289:
1050:
1043:
1036:
1027:
1026:
1021:
1020:
1000:
994:
993:
985:
979:
978:
958:
949:
948:
946:
944:
929:
923:
922:
902:
896:
895:
893:
891:
872:
866:
865:
863:
861:
852:. Archived from
842:
737:lumbar vertebrae
638:
631:
624:
593:Meat on the bone
365:Hindquarter cuts
360:Forequarter cuts
67:
66:
55:
31:
24:
22:
18:
2236:
2235:
2231:
2230:
2229:
2227:
2226:
2225:
2211:
2210:
2209:
2200:
2176:US beef imports
2171:
2123:
2092:
2083:Vitello tonnato
2038:Steak au poivre
1983:Salisbury steak
1736:Beef Stroganoff
1706:Beef Wellington
1661:
1613:
1599:Montreal smoked
1552:
1493:Shoulder tender
1372:
1326:
1317:
1287:
1282:
1234:
1216:
1096:Shoulder tender
1059:
1054:
1024:
1017:
1001:
997:
986:
982:
975:
959:
952:
942:
940:
937:Beef Tenderloin
931:
930:
926:
919:
903:
899:
889:
887:
874:
873:
869:
859:
857:
844:
843:
839:
835:
820:Beef Wellington
798:
773:
706:
650:beef tenderloin
642:
613:
612:
578:
570:
569:
495:
487:
486:
355:
345:
344:
295:Steak au poivre
255:Salisbury steak
200:Delmonico steak
165:Carpetbag steak
140:Beef Wellington
125:
115:
114:
85:
61:
34:
21:Beef tenderloin
20:
17:
12:
11:
5:
2234:
2224:
2223:
2206:
2205:
2202:
2201:
2199:
2189:
2184:
2179:
2177:
2170:
2169:
2167:
2162:
2157:
2152:
2147:
2142:
2137:
2131:
2129:
2125:
2124:
2122:
2121:
2116:
2111:
2106:
2104:American bison
2100:
2098:
2094:
2093:
2091:
2090:
2085:
2080:
2075:
2070:
2065:
2060:
2055:
2050:
2045:
2040:
2035:
2030:
2028:Steak and eggs
2025:
2020:
2015:
2010:
2005:
2000:
1995:
1990:
1985:
1980:
1975:
1974:
1973:
1963:
1958:
1953:
1948:
1943:
1938:
1933:
1928:
1923:
1918:
1913:
1908:
1903:
1901:Mongolian beef
1898:
1893:
1888:
1883:
1878:
1873:
1868:
1863:
1858:
1853:
1848:
1843:
1838:
1833:
1828:
1823:
1818:
1813:
1808:
1803:
1798:
1793:
1788:
1783:
1778:
1773:
1768:
1763:
1758:
1753:
1748:
1743:
1738:
1733:
1728:
1723:
1721:Beef Manhattan
1718:
1713:
1708:
1703:
1698:
1693:
1688:
1687:
1686:
1675:
1673:
1667:
1666:
1663:
1662:
1660:
1659:
1654:
1649:
1644:
1639:
1634:
1629:
1623:
1621:
1615:
1614:
1612:
1611:
1606:
1601:
1596:
1591:
1586:
1581:
1576:
1571:
1566:
1560:
1558:
1554:
1553:
1551:
1550:
1545:
1540:
1535:
1530:
1525:
1520:
1515:
1510:
1505:
1500:
1495:
1490:
1485:
1480:
1475:
1470:
1465:
1460:
1455:
1450:
1445:
1440:
1435:
1430:
1425:
1420:
1415:
1410:
1405:
1400:
1395:
1393:Baseball steak
1389:
1387:
1378:
1374:
1373:
1371:
1370:
1365:
1360:
1355:
1350:
1345:
1340:
1338:Argentine beef
1334:
1332:
1328:
1327:
1316:
1315:
1308:
1301:
1293:
1284:
1283:
1281:
1280:
1275:
1270:
1269:
1268:
1263:
1258:
1248:
1242:
1240:
1236:
1235:
1219:
1217:
1215:
1214:
1213:
1212:
1207:
1202:
1197:
1192:
1182:
1181:
1180:
1179:
1178:
1173:
1166:Bottom sirloin
1163:
1162:
1161:
1146:
1145:
1144:
1134:
1133:
1132:
1127:
1117:
1116:
1115:
1110:
1100:
1099:
1098:
1093:
1088:
1083:
1078:
1067:
1065:
1061:
1060:
1053:
1052:
1045:
1038:
1030:
1023:
1022:
1015:
995:
980:
973:
950:
924:
917:
897:
867:
836:
834:
831:
797:
794:
772:
769:
705:
702:
682:United Kingdom
644:
643:
641:
640:
633:
626:
618:
615:
614:
611:
610:
605:
600:
595:
590:
585:
579:
577:Related topics
576:
575:
572:
571:
568:
567:
562:
557:
552:
547:
542:
537:
532:
527:
522:
517:
512:
507:
502:
496:
493:
492:
489:
488:
485:
484:
479:
474:
469:
464:
459:
454:
449:
444:
439:
434:
429:
424:
419:
414:
409:
404:
399:
394:
389:
384:
379:
374:
368:
367:
362:
356:
351:
350:
347:
346:
343:
342:
337:
332:
327:
322:
320:Steak sandwich
317:
312:
307:
305:Steak de Burgo
302:
297:
292:
287:
282:
277:
275:Steak and eggs
272:
267:
262:
257:
252:
247:
242:
237:
232:
227:
225:Mongolian beef
222:
217:
212:
207:
202:
197:
192:
190:Bistek Tagalog
187:
182:
177:
172:
167:
162:
157:
152:
147:
142:
137:
135:Beef Manhattan
132:
126:
121:
120:
117:
116:
113:
112:
107:
102:
97:
92:
86:
83:
82:
79:
78:
72:
71:
63:
62:
60:
59:
47:
44:
43:
40:
36:
35:
32:
15:
9:
6:
4:
3:
2:
2233:
2222:
2219:
2218:
2216:
2197:
2193:
2190:
2188:
2185:
2183:
2180:
2178:
2174:
2168:
2166:
2163:
2161:
2158:
2156:
2153:
2151:
2150:Carcass grade
2148:
2146:
2143:
2141:
2138:
2136:
2133:
2132:
2130:
2126:
2120:
2117:
2115:
2114:Water buffalo
2112:
2110:
2107:
2105:
2102:
2101:
2099:
2097:Related meats
2095:
2089:
2088:Wallenbergare
2086:
2084:
2081:
2079:
2076:
2074:
2071:
2069:
2068:Veal Milanese
2066:
2064:
2061:
2059:
2056:
2054:
2051:
2049:
2046:
2044:
2041:
2039:
2036:
2034:
2031:
2029:
2026:
2024:
2021:
2019:
2016:
2014:
2011:
2009:
2006:
2004:
2003:Suea rong hai
2001:
1999:
1996:
1994:
1991:
1989:
1986:
1984:
1981:
1979:
1976:
1972:
1969:
1968:
1967:
1964:
1962:
1959:
1957:
1954:
1952:
1949:
1947:
1944:
1942:
1939:
1937:
1934:
1932:
1929:
1927:
1924:
1922:
1919:
1917:
1914:
1912:
1911:Nilagang baka
1909:
1907:
1904:
1902:
1899:
1897:
1894:
1892:
1889:
1887:
1884:
1882:
1879:
1877:
1874:
1872:
1869:
1867:
1864:
1862:
1859:
1857:
1854:
1852:
1849:
1847:
1846:Hamburg steak
1844:
1842:
1839:
1837:
1834:
1832:
1829:
1827:
1824:
1822:
1819:
1817:
1814:
1812:
1809:
1807:
1804:
1802:
1799:
1797:
1794:
1792:
1789:
1787:
1784:
1782:
1779:
1777:
1774:
1772:
1769:
1767:
1764:
1762:
1759:
1757:
1754:
1752:
1749:
1747:
1744:
1742:
1739:
1737:
1734:
1732:
1729:
1727:
1724:
1722:
1719:
1717:
1714:
1712:
1709:
1707:
1704:
1702:
1699:
1697:
1694:
1692:
1689:
1685:
1682:
1681:
1680:
1677:
1676:
1674:
1672:
1668:
1658:
1655:
1653:
1650:
1648:
1645:
1643:
1640:
1638:
1635:
1633:
1630:
1628:
1625:
1624:
1622:
1620:
1616:
1610:
1607:
1605:
1602:
1600:
1597:
1595:
1592:
1590:
1587:
1585:
1582:
1580:
1577:
1575:
1572:
1570:
1567:
1565:
1562:
1561:
1559:
1555:
1549:
1546:
1544:
1541:
1539:
1536:
1534:
1531:
1529:
1526:
1524:
1521:
1519:
1516:
1514:
1511:
1509:
1506:
1504:
1501:
1499:
1496:
1494:
1491:
1489:
1486:
1484:
1481:
1479:
1476:
1474:
1471:
1469:
1466:
1464:
1461:
1459:
1456:
1454:
1451:
1449:
1446:
1444:
1441:
1439:
1436:
1434:
1431:
1429:
1426:
1424:
1421:
1419:
1416:
1414:
1411:
1409:
1406:
1404:
1401:
1399:
1396:
1394:
1391:
1390:
1388:
1386:
1382:
1379:
1375:
1369:
1366:
1364:
1361:
1359:
1356:
1354:
1353:Feeder cattle
1351:
1349:
1346:
1344:
1341:
1339:
1336:
1335:
1333:
1329:
1325:
1321:
1314:
1309:
1307:
1302:
1300:
1295:
1294:
1291:
1279:
1276:
1274:
1271:
1267:
1264:
1262:
1259:
1257:
1254:
1253:
1252:
1249:
1247:
1244:
1243:
1241:
1237:
1230:
1223:
1211:
1208:
1206:
1203:
1201:
1198:
1196:
1193:
1191:
1188:
1187:
1186:
1183:
1177:
1174:
1172:
1169:
1168:
1167:
1164:
1160:
1157:
1156:
1155:
1152:
1151:
1150:
1147:
1143:
1140:
1139:
1138:
1135:
1131:
1128:
1126:
1123:
1122:
1121:
1118:
1114:
1111:
1109:
1106:
1105:
1104:
1101:
1097:
1094:
1092:
1089:
1087:
1084:
1082:
1079:
1077:
1074:
1073:
1072:
1069:
1068:
1066:
1062:
1058:
1051:
1046:
1044:
1039:
1037:
1032:
1031:
1028:
1018:
1012:
1008:
1007:
999:
991:
984:
976:
970:
966:
965:
957:
955:
938:
934:
928:
920:
914:
910:
909:
901:
885:
881:
877:
876:"Psoas major"
871:
856:on 5 May 2014
855:
851:
847:
841:
837:
830:
828:
823:
821:
817:
816:Chateaubriand
813:
808:
806:
801:
793:
791:
790:steak tartare
786:
777:
768:
766:
761:
757:
753:
749:
744:
742:
738:
734:
731:
727:
718:
710:
701:
699:
695:
691:
687:
683:
679:
675:
671:
667:
663:
659:
655:
651:
639:
634:
632:
627:
625:
620:
619:
617:
616:
609:
606:
604:
601:
599:
596:
594:
591:
589:
586:
584:
581:
580:
574:
573:
566:
563:
561:
558:
556:
553:
551:
548:
546:
543:
541:
538:
536:
533:
531:
528:
526:
523:
521:
518:
516:
513:
511:
508:
506:
503:
501:
498:
497:
491:
490:
483:
480:
478:
475:
473:
470:
468:
465:
463:
460:
458:
455:
453:
450:
448:
445:
443:
440:
438:
435:
433:
430:
428:
425:
423:
420:
418:
415:
413:
410:
408:
405:
403:
400:
398:
395:
393:
390:
388:
385:
383:
380:
378:
375:
373:
370:
369:
366:
363:
361:
358:
357:
354:
349:
348:
341:
338:
336:
335:Surf and turf
333:
331:
328:
326:
325:Steak tartare
323:
321:
318:
316:
313:
311:
308:
306:
303:
301:
298:
296:
293:
291:
288:
286:
283:
281:
278:
276:
273:
271:
268:
266:
263:
261:
258:
256:
253:
251:
248:
246:
243:
241:
238:
236:
233:
231:
228:
226:
223:
221:
218:
216:
215:Hamburg steak
213:
211:
210:Finger steaks
208:
206:
203:
201:
198:
196:
195:Bollito misto
193:
191:
188:
186:
183:
181:
178:
176:
173:
171:
168:
166:
163:
161:
158:
156:
153:
151:
148:
146:
145:Bife a cavalo
143:
141:
138:
136:
133:
131:
128:
127:
124:
119:
118:
111:
108:
106:
103:
101:
98:
96:
93:
91:
88:
87:
84:Main articles
81:
80:
77:
74:
73:
69:
68:
58:
54:
49:
48:
45:
41:
37:
30:
25:
2221:Cuts of beef
1998:Sha cha beef
1891:London broil
1866:Jellied veal
1861:Italian beef
1841:Hayashi rice
1731:Beef on weck
1609:Meat extract
1532:
1438:Hanger steak
1423:Filet mignon
1368:Osorno Steer
1363:Organic beef
1142:Filet mignon
1136:
1057:Cuts of beef
1005:
998:
989:
983:
963:
941:. Retrieved
936:
927:
907:
900:
888:. Retrieved
884:the original
879:
870:
858:. Retrieved
854:the original
849:
840:
824:
812:filet mignon
809:
802:
799:
782:
756:Commonwealth
750:(called the
745:
724:As with all
723:
686:South Africa
677:
670:filet mignon
669:
661:
653:
649:
647:
515:Char grilled
471:
353:Cuts of beef
315:Steak frites
300:Steak burger
260:Sha cha beef
245:Italian beef
230:Pepper steak
220:London broil
2192:South Korea
2073:Veal Orloff
2058:Tiyula itum
2023:Steak Diane
1988:Saltimbocca
1831:Gored gored
1821:Ginger beef
1796:Cordon bleu
1786:Cheesesteak
1746:Boiled beef
1701:Beef olives
1584:Corned beef
1508:Skirt steak
1503:Top sirloin
1453:Ranch steak
1428:Flank steak
1413:Chuck steak
1398:Blade steak
1343:Beef cattle
1154:Top sirloin
785:silver skin
739:, near the
730:psoas major
704:Description
658:Australasia
608:Steak sauce
603:Steak knife
494:Preparation
477:Top sirloin
340:Swiss steak
310:Steak Diane
180:Cheesesteak
170:Carne asada
155:Boiled beef
2155:Darkcutter
2078:Veal Oscar
2053:Tafelspitz
1993:Selat solo
1978:Ropa vieja
1966:Roast beef
1951:Ragout fin
1856:Iga penyet
1816:French dip
1533:Tenderloin
1488:Short ribs
1483:Short loin
1433:Flap steak
1331:Production
1261:Short ribs
1210:Silverside
1137:Tenderloin
1120:Short loin
833:References
765:primal cut
748:short loin
726:quadrupeds
654:eye fillet
555:Salt-cured
472:Tenderloin
447:Silverside
240:Roast beef
110:Steakhouse
105:Pork steak
100:Fish steak
42:Beef steak
2145:Beef ring
1931:Pot roast
1881:Kare-kare
1751:Bruscitti
1679:Beefsteak
1657:Testicles
1557:Processed
1468:Rib steak
1358:Kobe beef
1103:Prime rib
1086:Flat iron
943:14 August
827:tournedos
805:carpaccio
692:from the
535:Marinaded
505:Barbecued
402:Flat iron
235:Pot roast
95:Beefsteak
2215:Category
2063:Tongseng
1916:Ossobuco
1906:Neobiani
1716:Beef bun
1691:Balbacua
1604:Pastrami
1574:Bresaola
1543:Trotters
1377:Products
1200:Popeseye
1159:Baseball
588:Doneness
265:Shawarma
2109:Beefalo
2048:Tartare
1961:Rendang
1941:Puchero
1896:Mechado
1806:Dendeng
1766:Cachopo
1756:Bulgogi
1538:Tri-tip
1498:Sirloin
1463:Rib eye
1448:Picanha
1403:Brisket
1246:Brisket
1195:Picanha
1176:Tri-tip
1149:Sirloin
1113:Rib eye
890:4 April
752:sirloin
741:kidneys
680:in the
550:Roasted
545:Poached
540:Pickled
520:Chopped
510:Braised
482:Tri-tip
452:Sirloin
427:Rib eye
417:Popseye
330:Suadero
160:Bulgogi
2187:Taiwan
2119:Żubroń
1946:P'tcha
1836:Gyūdon
1761:Bulalo
1741:Bistek
1671:Dishes
1647:Tripas
1642:Tendon
1637:Tongue
1594:Ground
1579:Cabeza
1528:T-bone
1418:Fajita
1256:Hanger
1125:T-bone
1076:7-bone
1013:
971:
915:
733:muscle
678:fillet
676:, and
674:Brazil
666:France
565:Smoked
560:Seared
467:T-bone
407:Hanger
387:Fillet
372:7-bone
205:Fajita
50:
2182:Japan
2128:Other
1956:Rawon
1921:Pares
1886:Kitfo
1871:Kalio
1826:Galbi
1801:Daube
1776:Cansi
1652:Tripe
1632:Heart
1627:Brain
1619:Offal
1564:Jerky
1523:Shank
1518:Strip
1473:Round
1443:Plate
1278:Shank
1273:Flank
1266:Skirt
1251:Plate
1239:Lower
1185:Round
1130:Strip
1091:Ranch
1081:Blade
1071:Chuck
1064:Upper
860:4 May
688:, is
662:filet
530:Fried
525:Cured
462:Strip
457:Skirt
437:Round
422:Ranch
412:Plate
392:Flank
382:Chuck
377:Blade
130:Asado
90:Steak
76:Steak
2043:Tapa
1569:Aged
1548:Tail
1478:Rump
1385:Cuts
1324:veal
1322:and
1320:Beef
1205:Rump
1190:Cube
1171:Flap
1011:ISBN
969:ISBN
945:2011
913:ISBN
892:2011
862:2014
818:and
796:Cuts
760:rump
698:beef
694:loin
684:and
500:Aged
442:Rump
397:Flap
39:Type
1926:Pho
1811:Feu
1108:Rib
822:.
754:in
696:of
690:cut
672:in
664:in
656:in
432:Rib
2217::
953:^
935:.
878:.
848:.
743:.
700:.
668:,
660:,
648:A
2198:)
2194:(
1312:e
1305:t
1298:v
1049:e
1042:t
1035:v
1019:.
977:.
947:.
921:.
894:.
864:.
637:e
630:t
623:v
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
