Tenderloin is taken from the tenderloin muscle of Black Angus cattle, which is naturally lean and lacks significant marbling. As a result, it's prized for its melt-in-your-mouth texture and mild beef taste. Black Angus tenderloin is often considered one of the most tender cuts of beef and is typically prepared by grilling, pan-searing, or roasting. Its tenderness and subtle flavor make it a top choice for those who prefer a leaner, more delicate steak.
