Beef fillet refers to beef fillet. The beef carcass in China is generally divided into twelve pieces. Modern slaughtering and processing enterprises divide beef into fillet (beef fillet), outside fillet, eye meat, upper brain, breast, shoulder meat, rice dragon, tendon meat, belly meat, etc. The sirloin is a good part of a cow. On the inner side of the cattle lumbar spine, the side contacting the viscera. This part of beef is characterized by tenderness, but there is very little meat. So sirloin is very expensive. Pork tenderloin is usually divided into big tenderloin and small tenderloin. Big tenderloin is big
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