What is the best cut of tenderloin?

The tenderloin refers to the meat from the spine of animals such as cattle, sheep, and pigs. This part of the meat is very nutritious, rich in protein, amino acids and other trace elements that are beneficial to the human body. It is very suitable for people who have just recovered from a serious illness and those who are exercising. Although tenderloin is a very high quality meat, it is relatively difficult to cut. Here we will introduce how to cut tenderloin better.

After buying the tenderloin, first use the back of a knife to knock the meat back and forth. This is called breaking its "tendons", which will make the meat taste more tender. Then you need to choose according to your needs, you can cut it into slices or into shreds. It is best to cut the meat into strips along the line so that the meat will not be broken into pieces. Remember that the tenderloin must not be cut into separate strips. It may seem that the meat slices are cut into large pieces, but they will become minced meat when stir-fried. You can also cut it into thinner slices following the direction of the shredded meat.

How to choose pork tenderloin: Pork tenderloin is divided into outer loin and inner loin.

Located on the spine, the outer spine is on the top, running through the entire spine, so it is also called the whole spine, shoulder pole meat, and hard spine. It is a relatively tender lean meat (called 3# meat in the butcher shop, and some people also call it the tenderloin); the tenderloin is located on the lower side of the outer spine, a strip of meat from the kidney to the watershed bone, is long and round, slightly thinner at one end, and is the most tender meat (also called waist fillet meat). Because the tenderloin is too small (a loin of meat only has one tenderloin and one tenderloin), the tenderloin is often used instead of the tenderloin when cooking.

It is required to have a rosy color, transparent meat, a tight texture, and be elastic. It should be able to recover quickly after being pressed by hand and have a special pork flavor.

Tenderloin nutrition:

It can provide the human body with high-quality protein and essential fatty acids, as well as hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia. In addition, every 100 grams of tenderloin contains 20 grams of protein, 0.7 grams of carbohydrates, 5 micrograms of vitamin A, 0.59 micrograms of vitamin E, 55 grams of cholesterol, 317 milligrams of potassium, 43.2 milligrams of sodium, 6 milligrams of calcium, 28 milligrams of magnesium, 1.5 milligrams of iron, 0.03 milligrams of manganese, 2.3 milligrams of zinc, 0.16 milligrams of copper, 184 milligrams of phosphorus, 5.25 micrograms of selenium, 8.3 micrograms of folic acid and other nutrients. Therefore, the nutritional value of tenderloin is so high.