Meat Q for Noah/Liam, et al

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psfpilot

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Jun 8, 2005
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Does a cow have two sets of tenderloins/backstraps/filets like a deer?

I picked up our cow today from a local private meat packer, but there weren't any packages of tenderloins in the boxes. I assumed that I would have some of those in addition to the filet portion that is still attached to the t-bone steaks. When butchering a deer, I cut a pair of tenderloins out of the inside of the chest cavity along the rear of the spine in addition to the pair of backstraps on the outside of the spine. Does a cow have this same tenderloin muscle inside the chest cavity, along the rear of the spinal column? My assumption was that the T-bones would include the backstrap that is on the outside of the spine next to the hide, eliminating that as a possibility for filets, but that I would still have some smaller filets from the internal tenderloin.

If I am using incorrect terminology for the cuts, please feel free to correct me.
 
or the processor didn't know you wanted t'loins, so you gots some fancy burgler.
 
psfpilot said:
Does a cow have two sets of tenderloins/backstraps/filets like a deer?
Click to expand...

Yes ,all mammals have them

I picked up our cow today from a local private meat packer, but there weren't any packages of tenderloins in the boxes. I assumed that I would have some of those in addition to the filet portion that is still attached to the t-bone steaks. When butchering a deer, I cut a pair of tenderloins out of the inside of the chest cavity along the rear of the spine in addition to the pair of backstraps on the outside of the spine. Does a cow have this same tenderloin muscle inside the chest cavity, along the rear of the spinal column? My assumption was that the T-bones would include the backstrap that is on the outside of the spine next to the hide, eliminating that as a possibility for filets, but that I would still have some smaller filets from the internal tenderloin.

If I am using incorrect terminology for the cuts, please feel free to correct me.
Click to expand...

Your assumptions are correct. They have stung you. The most expensive cuts often go missing or are "light" when you pay for a carcase to be deboned and packed.
"Clever" butchers usually take a slice of everything which makes it harder to detect

Tenderloin= Psoas major muscle
Backstrap or Striploin = Longissimus dorsi muscle
 
As the poster above me have said, yes there are two tenderloins in each animal.

If you got a lot of T-bones and Porterhouses then you will not see a tenderloins. The only part of the tender that would remain would the be the butt tender, which is the head of the tender, and 9 times out of 10 they will throw into grinds b/c they dont know how to cut it into filets - too much work.

T-bone and Porterhouses consist of a Striploin (backstrap) and Tenderloin. They are cut off the shortloin.

Bottom line, if you have T-bones/Porters then you will not have tenders nor will you have boneless Strips either.
 
roscoFJ73 said:
Your assumptions are correct. They have stung you. The most expensive cuts often go missing or are "light" when you pay for a carcase to be deboned and packed.
"Clever" butchers usually take a slice of everything which makes it harder to detect
Click to expand...

Liam said:
...

T-bone and Porterhouses consist of a Striploin (backstrap) and Tenderloin. They are cut off the shortloin.

Bottom line, if you have T-bones/Porters then you will not have tenders nor will you have boneless Strips either.
Click to expand...

We did get a large quantity of T-bones. I thought the T-bone/Porter consisted of the NY/KC Strip plus the backstrap and the bone in between, but that the tenderloin from inside the carcass would be a separate cut because it is hanging on its own with little attachment to the surrounding muscle groups and is further back in the sirloin area rather than next to the short loin.
 
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psfpilot said:
We did get a large quantity of T-bones. I thought the T-bone/Porter consisted of the NY/KC Strip plus the backstrap and the bone in between, but that the tenderloin from inside the carcass would be a separate cut because it is hanging on its own with little attachment to the surrounding muscle groups.
Click to expand...

No. The New York strip is the backstrap and the tender side of the T-bone is the filet mignon (tenderloin).

FWIW, I really like a T-bone so I think you made the correct selection.
 
psfpilot said:
We did get a large quantity of T-bones. I thought the T-bone/Porter consisted of the NY/KC Strip plus the backstrap and the bone in between, but that the tenderloin from inside the carcass would be a separate cut because it is hanging on its own with little attachment to the surrounding muscle groups.
Click to expand...
nope.

T-bone and Porterhouses are Strip (longside) and Tender. The difference between getting called a T-Bone and a Porterhouse is the size of the tenderloin and a third muscle called the zoaz (sp) muscle. That third muscle makes the strip called a "vein in" strip when it is off the bone.

Porterhouses will have a tender over 1 3/4" (this may vary) diameter and the third muscle
 
OK, I think I have a handle on it now. Thanks for the education. Time to start thawing out some grass fed T-bones.
 
It's tasty if it's properly finished with grain before slaughter.

Hopefully it will be better than the grocery store select around here. The irony of the virtual monopoly of boxed beef is that it's tough to find a grocery store with a butcher who actually has the capability to cut and age to spec, even in the middle of beef growing territory.

Not all of us have consistent access to Wagyu. :flipoff2:

But seriously, thanks for the help. :cheers:
 
By the way, what the fxxx are you Liam some kind of butcher or meat peddler?
I mean I knew you likey the meat stick and all ....:hhmm:
 
psfpilot said:
We did get a large quantity of T-bones. I thought the T-bone/Porter consisted of the NY/KC Strip plus the backstrap and the bone in between, but that the tenderloin from inside the carcass would be a separate cut because it is hanging on its own with little attachment to the surrounding muscle groups and is further back in the sirloin area rather than next to the short loin.
Click to expand...

I misread and thought you were short the Tbones as well. You should be able to stack all the Tbones in order from big to small fillet and then you will know if anything is missing
 
Thanks for the follow-up. We already divvied up the remains with someone else, so I can't reconstruct the steer at this point. We got a pretty healthy stack of T-bones, so I'll assume that the butcher was honest.
 
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