What's the difference between Beef Tenderloin and Prime Rib?!
If they are different, is it best to use a different method of cooking for each one?
Answers: Or are they the same thing?
If they are different, is it best to use a different method of cooking for each one?
The Tenderloins are located on either side of the spine and are different cut of meat than the rib. The rib roast or "prime rib is between ribs 6-12. The Tenderloins are located further back on the cow. If you slice a "prime rib" you will get "ribeye" steaks. These steaks tend to have a higher fat content and are considered the mos flavorful of steaks. When you slice the Tenderloin you end up with "Filet Mignon" which is a much leaner and more tender cut of meat.
Both Tenderloin and prime rib are Delicious when roasted whole. they can both be cut in to steaks and are best grilled when in steak form.
quality of meat. tenderloin is tastier and more tender. ribs aren't.
i think beef tenderloins are cut from the prime rib
A BONE
beef tenderloin is cut from the middle of a cow and
prime rib is just the ribs
No, they are not the same cut of meat and yes it is best to use a different method of cooking each.
Beef rib roast large end is cut from the large end of rib primal, ribs six to nine, or any combination of two or three ribs. It contains large eye muscle with elongated muscling, and is streaked with strips of fat that surround the rib eye. It has a good fat covering, and is usually prepared by roasting.
Beef Loin Top Loin Steak Boneless
Beef loin top loin steak boneless is the same as beef loin top loin steak but with the backbone removed. It contains top loin muscle and is usually prepared by broiling, grilling, panbroiling, or panfrying.
Beef loin T-bone steak gets its name from the T-shape of the finger bone and backbone. It contains top loin and tenderloin muscles. The tenderloin is smaller in beef loin T-bone steak than in beef loin porterhouse steak, with a diameter of no less than one-half inch when measured across the center. It is usually prepared by broiling, grilling, panbroiling, or panfrying.
they are are pretty much the same just the beef is a little smaller
Steak cuts and terms:
http://www.foodsubs.com/MeatBeefLoin.htm...