This is a whole beef tenderloin sold by the case, professionally trimmed with the side muscle removed. The tenderloin, also known as the psoas muscle, is the most tender cut of beef and is located along the cow's lumbar vertebrae. This "side muscle off" preparation means the accessory muscles (chain and side muscle) have been removed, leaving primarily the main tenderloin muscle. The cut has been peeled, meaning most external fat and the tough silver skin connective tissue have been trimmed away, resulting in a premium product with minimal waste.

The tenderloin consists of three main sections: the butt (thicker end), center cut (uniform middle section), and tail (thinner end). The center cut yields beautiful, uniform filet mignon steaks when sliced into 2-inch portions, while the tail section can be cut into smaller medallions or tournedos. The butt end can be portioned into steaks or used for roasting. This USDA Choice grade tenderloin typically weighs 6-8 pounds per piece and offers exceptional value compared to pre-cut filet mignon steaks, as it requires minimal additional trimming before portioning into premium steaks.