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Beef tenderloin is a larger cut of beef consisting of the entire tenderloin muscle. The tenderloin is a long muscle—ranging from eighteen to twenty-four inches—stretching from the loin primal to the sirloin primal. This muscle is near the cow’s backbone, so it hardly gets any exercise. Hence, the muscle fibers are small and extremely tender, yielding a fine-grained, lean piece of meat with very little connective tissue or fat.