Beef sirloin tip

Beef tenderloin tip is a cut of beef that comes from the end of the tenderloin, a muscle located in the lumbar section of the animal, known for its tenderness and mild flavor. This cut is especially prized in gastronomy for its delicate texture and juiciness, making it ideal for quick preparations like sautés, grilling, or roasting.

Beef tenderloin has its origins in traditional livestock farming in various countries and is common in Spanish and Latin American cuisine. Its name, "beef tenderloin tip," refers to the narrowest and most pointed portion of this muscle, which, although smaller, offers very tender meat with less fat than other cuts.

Properties: The tenderloin tip is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12, which are essential for muscle development and the proper functioning of the body. Additionally, its low fat content makes it a suitable option for balanced and nutritious diets.

In different Latin American countries, this cut may go by various names, such as tail of the fillet, filet mignon tip, sirloin tip, or simply fine sirloin tip, depending on the region and the type of cut practiced.

In cooking recipes, beef tenderloin tip stands out for adapting well to quick cooking methods to preserve its tenderness, as well as preparations where the meat is cut into medallions or strips for dishes like stir-fry, fajitas, or skewers.