Beef Shoulder/Leg

Description

Beef undercut, often referred to as the tenderloin, is a highly prized cut of beef known for its tenderness and fine texture. It comes from the lower back of the cow, specifically from the muscle that runs along the spine, which doesn’t get much exercise, making it incredibly tender. This cut is lean, with very little fat, and has a mild, delicate flavor compared to other beef cuts. The beef undercut is often considered one of the best cuts of beef, prized for its soft texture and is often used in dishes like filet mignon (when cut into steaks) or as a whole roast. Because of its leanness, it cooks quickly and is typically served medium-rare to maintain its juiciness and tenderness.