The tenderest cuts come from the loin,
the muscle that does the least work. The tenderloin muscle yields the tenderest
meat: from it comes tenderloin roast and a number of steaks.
Filets mignons are
small steaks cut from the tenderloin. T-bone steaks come from the middle or the
loin and include some tenderloin. Porterhouse steaks have the most tenderloin.
Shell steaks or strip loin steaks are porterhouse or T-bone steaks without the
tenderloin. (These are sometimes called New York or Kansas City steaks.)
