beef or buffalo tenderloin - fat trimmed
Extremely lean protein source, particularly buffalo, with minimal fat content when trimmed; rich in B vitamins (especially B12 and niacin), iron, zinc, and selenium. Buffalo tenderloin contains fewer calories than beef while providing comparable or superior protein quality.
About
Beef or buffalo tenderloin is a highly prized cut sourced from the psoas major muscle running along the spine of cattle (Bos taurus) or American bison (Bison bison). This muscle receives minimal use during the animal's movement, resulting in an exceptionally tender texture with fine grain structure. When fat is trimmed, the lean meat reveals a mild, delicate flavor that intensifies slightly when cooked. Beef tenderloin is pale to deep red when raw, while buffalo tenderloin ranges from dark red to burgundy. The trimmed cut is preferred for fine dining applications where the focus is on meat quality rather than fat-rendered flavor. Buffalo meat is leaner than beef by nature and cooks more quickly due to lower intramuscular fat content.
Culinary Uses
Trimmed beef and buffalo tenderloin are considered premier cuts for high-end preparations, typically served as steaks (filet mignon, tournedos) or as center-cut roasts. The meat is commonly seared at high temperature to develop a flavorful crust while maintaining a rare to medium-rare interior. It is frequently paired with robust sauces (béarnaise, peppercorn, chimichurri) to complement its delicate flavor. Buffalo tenderloin, being leaner, benefits from careful cooking and may be served with added fats or rich accompaniments. These cuts are featured prominently in European and American fine dining cuisine, often as the centerpiece of special occasion meals.