Tenderloin Roast
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The whole Tenderloin weighs around 6 pounds (2.72kg ) and any of the Full Tenderloin cuts NAMP 189-192 can be considered as Tenderloin Roasts.


Tenderloin Roast is available all year long.


The main differences of Tenderloin Roasts are whether the individual cuts are defatted, shorn of “The Chain” or side muscle (psoas minor) and de-skinned of the silverish outer membrane. The Chain (Chaînette in French) is sometimes sold separately as a Bavette or a Bavette Steak. Which preparation to secure depends on your preferences, your butcher’s pricing and your time constraints. Tenderloin is fairly easy to trim so if you can get it whole and untrimmed for less consider it.

When actually cutting a Tenderloin Roast many butchers (and chefs) desire a product with a consistent diameter for visual appeal and even cooking, so they cut their Tenderloin Roasts or Steaks only from the thicker parts of the Tenderloin middle, (known as the tenderloin “Heart”) and the Tenderloin Butt. They remove the tapered Tenderloin Tail and sell it individually. An alternative method they use is to tuck the thinner Tenderloin Tail under the fuller body of the Tenderloin Roast.

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.


When shopping for Tenderloin Roast, look for Tenderloin Roast that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker.


Raw Tenderloin Roast should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Tenderloin Roast is Marinated or oiled. Raw Tenderloin Roast will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Tenderloin Roast should be refrigerated for up to 1-3 days.

Culinary Uses

Tenderloin Roast is a tender Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tender, it can be Thin or Thick depending on how it is cut, it is Moist, and Lean. Using the Home Plate we would call it Cooked, Tender, Thin or Thick, Moist, and Lean or noted in the home plate shorthand Tenderloin Roast would be (C, T2T3-T4, M, L).

The Tenderloin Roast is the most tender meat of the entire steer and should be cooked with a Dry Heat Method like Roasting a Tenderloin, or Grilling a Tenderloin Roast. An alternative to cooking a Tenderloin Roast whole is to cut into smaller Steaks to be GrilledBroiledPan Fried or Sautéed.

If you ever consider making the risky dish, Steak Tartare, the Tenderloin Roast is definitely a cut you should consider using as your ingredient.

Smart Kitchen demonstrates how to trim a Tenderloin in Lesson 7: Basic Proteins, Topic 3: BeefExercise 8: Preparing a Tenderloin.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Tenderloin Roast as a Serving Size.

Gluten Free


Low Fat


Low Calorie