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It is not an "official cut" of the beef, but it would be the external part of the rump, which borders the loin. It is a first class meat, tender and juicy, which due to its size is grilled with patience, in order to preserve the red center. It stands out for its flavor and for being a little more expensive than the rump, for being a specialty of proven tenderness.

The tenderloin is a fairly soft cut of beef without much marbling and cooks quickly without becoming tough. This is because the loin is not a muscle that beef uses much and does not contain much connective tissue.