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memos boring and uninteresting piece of meat on the animal and of course theres a tenderloin this sort of a tube of very tender generally fatless but tender meat that runs along the inside of the loin within the industry it is a joke it is looked down on by chefs we never order it theres so little of it on each animal its a pricey piece of meat and of course its tender but most chefs most professionals and most people who deal with meat on a daily basis find this to be in fact Nemos boring and uninteresting piece of meat on the animal most you know high-end steak houses theyre going to either serve sirloin which is off the loin if you docHub your lower back below the rib cage its that hunk of muscle it runs along there or the rib section the prime rib which you get your rib steaks off you know a entrecote or a rib steak or a coat the buff all come from coming from the ribs would be optimal a perfect mix of fat and lean followed by the sirloin and then you start to get either som