The tenderloin is one of the most prized cuts of beef. Known for its exceptional tenderness and lean texture, it’s the cut used for filet mignon and chateaubriand. Because it is so valuable and relatively small, many people ask a simple but important question: how many tenderloins are in a cow?
The Short Answer
A cow has two tenderloins.
Each tenderloin sits on one side of the backbone:
- one tenderloin on the left side
- one tenderloin on the right side
When butchers process a cow, they remove two separate tenderloins, one from each side.
Why Do Some People Say There Is Only One?
This confusion usually comes from anatomy.
From a biological perspective, the tenderloin comes from the psoas major muscle, which exists as a paired muscle running along both sides of the spine. Because both sides belong to the same muscle group, some descriptions loosely call it “one muscle.”
In practical use, however-especially in butchery, cooking, and meat sales-people treat each side as a separate tenderloin.
How Butchers Remove Tenderloins
During processing, butchers follow a clear sequence:
- They split the carcass down the backbone
- Each side contains one full tenderloin
- Butchers remove each tenderloin whole and sell it separately
For this reason, butcher shops and meat suppliers always refer to two tenderloins per cow, not one.
Why Tenderloin Is So Expensive
Tenderloin costs more than most beef cuts for several clear reasons:
- A cow provides only two tenderloins
- Each tenderloin stays relatively small compared to other cuts
- The muscle does very little work, which keeps it extremely tender
Even though a cow weighs hundreds of kilograms, both tenderloins together make up only a small fraction of the total meat yield.
Where the Tenderloin Is Located
The tenderloin runs inside the body cavity along the spine, positioned between the short loin and the sirloin. Because this muscle stays protected and rarely works during movement, it remains:
- very tender
- fine-grained
- low in connective tissue
This location gives the tenderloin its well-known soft texture.
Summary
A cow has two tenderloins, with one on each side of the backbone. Anatomy groups them as a paired muscle, but butchers treat and sell them as two separate cuts. This limited supply explains why tenderloin remains rare and expensive.
FAQs
How many tenderloins are in one cow?
A cow has two tenderloins, one on each side of the backbone.
Is a tenderloin the same as filet mignon?
Filet mignon is cut from the tenderloin, usually from the smaller end.
Why do people think there is only one tenderloin?
Because anatomically it is one paired muscle, but in butchery it is divided into two separate cuts.
How much tenderloin does a cow produce?
Both tenderloins together make up only a small percentage of the cow’s total meat yield.
Is tenderloin the most tender cut of beef?
Yes, tenderloin is widely considered the most tender cut because the muscle does very little work.
