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The tenderloin, also known as filet mignon, is a cut of meat that comes from the psoas major muscle of a cow. Unlike other cuts of meat, the tenderloin has no fat running through it, which makes it tender but not particularly flavourful. The psoas muscle in humans is different from that in cows, as it is the only muscle that connects the legs to the spine from the front and is responsible for the lumbar curve of the lower back.
| Characteristics | Values |
|---|---|
| Type of meat | Beef |
| Muscle | Psoas major |
| Cuts | Butt, center cut, and tail |
| Fat content | Very low |
| Texture | Tender |
| Use cases | Steak tartare, filet mignon, Beef Wellington, Chateaubriand |
| Parts | Head, chain, and barrel/chateaubriand |
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What You'll Learn
The psoas muscle is the human loin muscle
The loin muscle in humans is called the psoas muscle. It is a deep core muscle that is responsible for holding the human body up and creating the lumbar curve in the lower back. The psoas muscle is unique as it is one of only three muscles that connect the legs to the spine, and the only one connecting at the front. This muscle is particularly vulnerable to pain and trauma due to its lack of fat, which also gives it a tender quality. The human psoas muscle is very different from the psoas muscle in four-legged animals, as it touches the pelvis during its journey from the leg to the spine. This crossing of the pelvis is what creates the lumbar curve in humans.
The psoas muscle is often referred to as the most important muscle in the body. Its vulnerability to pain and trauma makes it a key area of focus for physical therapy and pain relief. The psoas is also believed to be the warehouse for the body's unprocessed energy and trauma, which further highlights its significance.
In terms of culinary applications, the tenderloin, or filet mignon, comes from the psoas major muscle of a cow. Unlike other cuts of meat, the tenderloin does not have fat running through it, resulting in a tender but less flavourful piece of meat. This lack of fat also makes the human psoas muscle more susceptible to pain and trauma.
It is important to distinguish between the human psoas muscle and the psoas muscle in four-legged animals, as their structures differ significantly due to the presence or absence of a pelvis touching the muscle. Understanding the unique qualities of the human psoas muscle can provide valuable insights into pain relief and physical therapy, especially for individuals with high sensitivity to pain.
In summary, the psoas muscle is the human loin muscle, and it plays a crucial role in maintaining the body's balance and stability while being highly susceptible to pain and trauma. Its distinct structure and function set it apart from other muscles in the body and make it a key area of focus for maintaining overall well-being.
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The filet mignon is the psoas major muscle
The filet mignon, or tenderloin, is the psoas major muscle, usually from a cow. This muscle does very little work, making it the most tender part of the animal. It is prized for its tenderness and lack of fat. Unlike the human psoas, the psoas muscle in four-legged animals does not touch the pelvis as it extends from the leg to the spine. The human psoas muscle, on the other hand, is responsible for the lumbar curve of the lower back as it crosses the pelvis.
The psoas muscle is unique and important for several reasons. Firstly, it is one of only three muscles that connect the legs to the spine, and the only one that connects in the front. This makes the psoas particularly vulnerable to pain and trauma due to its lack of fat. Secondly, the psoas is a deep core muscle that plays a crucial role in holding us up and maintaining balance within the body. Finally, the psoas is believed to be a warehouse for the body's unprocessed energy and trauma, further highlighting its significance.
The tenderloin is often sold as "unpeeled," with the fat and silver skin intact, or "peeled," with the fat removed but the silver skin still attached. It can also be sold as PSMOs, which stands for "peeled, side muscle on." The three main cuts of the tenderloin are the butt, center cut, and tail, each with its own unique characteristics and suitability for different dishes.
The center cut of the tenderloin is particularly desirable as it can be used to prepare traditional filet mignon or tenderloin steak, as well as other dishes like Chateaubriand and Beef Wellington. The butt end, with its larger eye, is often used for carpaccio, while the tail, with its size inconsistency, is typically used for Tournedos or cooked with bacon or lard to add richness.
In summary, the filet mignon is the psoas major muscle, known for its tenderness and lack of fat. The unique characteristics and versatility of this muscle make it a highly prized cut of meat, suitable for a variety of culinary preparations.
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The psoas muscle is the most important muscle in the body
The psoas muscle is a long, ribbon-shaped muscle that runs from the lower back to the groin. It is one of the most important muscles in the body, and there is one tenderloin muscle on each side. It is unique in that it is one of only three muscles that connect the legs to the spine, and the only one that connects in front. The psoas muscle is also the only muscle that connects the upper body to the lower body, the outside to the inside, the appendicular to the axial skeleton, and the front to the back. This muscle is a core muscle that helps move the hips and upper legs and supports posture. It is a static and dynamic muscle that stabilizes the lumbar spine and the femoral head within the acetabulum of the hip. The psoas muscle is also important for back health due to its proximity to the lumbar vertebrae.
The psoas muscle is a deep muscle located close to the spine on either side, extending to the brim of the pelvis. It combines with the iliacus muscle to form the iliopsoas muscle, which is encircled by the dense iliac fascia. The iliopsoas muscle is a major contributor to the flexion of the hip joint. The psoas muscle has a slightly triangular shape, with the top in the lower back being thinner and narrower than the bottom, which connects to the hips. The psoas muscle is made up of a combination of anaerobic and aerobic muscle fibres, which demonstrates its important role in dynamic function and simultaneous role in postural support.
The psoas muscle is also believed to be the warehouse for the body's unprocessed energy and trauma. This is because the human nervous system, which is connected to the psoas muscle, is designed to maintain homeostasis or balance within the body's systems. As a result, the psoas muscle can be vulnerable to pain and trauma, especially in people with high sensitivity. Psoas syndrome is a rare condition that can cause irritation to the psoas muscle, leading to symptoms similar to other conditions such as arthritis or sacroiliitis.
Injuries to the psoas muscle are rare due to its deep location within the body. However, athletes who participate in sports that put a lot of force on the core or hips are more likely to experience psoas muscle injuries, especially strains. Psoas muscle tightness or spasm can also lead to pelvic pain. To prevent and treat psoas muscle issues, walking is recommended as it helps the body relax and maintain a neutral posture. Stretching and releasing the psoas muscle can also be beneficial for pain relief.
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The psoas is one of three muscles connecting the legs to the spine
The psoas muscle is one of the most significant muscles in the human body. It is a long, ribbon-shaped muscle that runs from the lower back to the groin on either side of the spine. It is one of three muscles that connect the legs to the spine and the only one that connects in the front. The psoas muscle is a core muscle that helps move the hips and upper legs and supports posture. It is also involved in stabilizing the lumbar spine and the femoral head within the acetabulum of the hip.
The psoas muscle has two segments, one on each side of the body, which assist with lateral and bilateral motions. For example, unilateral contraction of the psoas muscle helps with lateral motions, while bilateral contraction helps elevate the trunk from a supine position. The psoas muscle also combines with the iliacus muscle to form the iliopsoas muscle group, which acts as a hip flexor in both supine and standing positions.
The psoas muscle is unique in that it is the only muscle in the body with a lack of fat, making it more vulnerable to pain and trauma. This tenderness is what gives the psoas its name, the tenderloin. The psoas muscle is also believed to be the warehouse for the body's unprocessed energy and trauma, making it the most unique and important muscle in the body.
Maintaining proper posture and avoiding excessive sitting can help prevent pain and injury to the psoas muscle. Psoas injuries are less common than other causes of lower back pain but can share similar symptoms. It is important to seek medical advice if you are experiencing any pain or stiffness that lasts for more than a week.
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The tenderloin is the most tender part of the beef
The tenderloin is composed of three muscles: the head, the chain, and the barrel/chateaubriand. When preparing a tenderloin, you can trim the silverskin but keep the head attached, tuck the tail into the barrel, and tie it all into a single roast. Alternatively, you can trim the head and tail and use them as medallions or stir-fry beef. The chain can also be removed and used for stir-fry beef.
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large. The center cut can yield the traditional filet mignon, tenderloin steak, Chateaubriand, or Beef Wellington. The tail is generally unsuitable for steaks due to size inconsistency but can be used for Tournedos or cooked with bacon or lard for added richness.
The tenderloin is ideal for dishes that require exceptionally tender meat, such as steak tartare. Its tenderness makes it a popular choice for grilling or searing on a hot braai (wood grill).
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Frequently asked questions
Tenderloin is a cut of meat, usually from a cow, that is particularly tender due to the lack of fat running through it.
Tenderloin is the psoas major muscle of a cow. The psoas muscle is also present in humans and is the only muscle that connects the legs to the spine at the front.
Tenderloin is one of the three muscles in a cow, namely the head, the chain, and the barrel/chateaubriand. It is the most tender part of the animal and is sold as "unpeeled", "peeled", or PSMOs.
Tenderloin is used in dishes that require exceptionally tender meat, such as steak tartare, Beef Wellington, and Chateaubriand. The center cut of the tenderloin can be used for filet mignon, while the tail can be used for Tournedos or cooked with bacon or lard.
