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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.

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Cut coming from a muscle of action that is located in the region of the ribs inside the bovine carcass (Beef) obliquely. It corresponds to the same muscle complex of the diaphragm (bowel). It is small in size with an irregular shape, also with a very intense flavor, which is described as visceral (liver).


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