1. Why can't I get more tenderloin?
The tenderloin muscle makes up less than 2% of the carcass weight of the animal. There is only two pieces per animal and it is a very highly sought after cut particularly for food service. As it is such a small yielding cut of meat, there is only a limited amount available. As an alternative cut for plate presentation and yield we can suggest using the striploin as a loin fillet (click here for further information about this).