JHP Homestead’s Journal

[JHP Homestead]

That sounds like the tender loin. Same cut, different name?

No, it’s not the tenderloin, I think I just described it’s location badly. It’s kind of like part of the diaphragm. Basically, when gutting the beef, after pulling all the guts out there’s this muscle that is now visible. The tenderloin is still hidden behind all the leaf fat and kidneys.

I can’t seem to find a picture online of where it actually is in the carcass, so I’ll take a picture of the inside of my cow tomorrow to show where it was.

 

[Baymule]

Thanks! I have heard about hanger steak, but never butchered a steer myself. We have a steer now that goes to freezer camp in March. I wonder if the owner of the slaughter facility has heard of hanger steak.

LOL we took two Hereford Hogs in one time and he asked what breed they were. I kinda figured that somebody that had spent his life in the slaughter business had seen Hereford Hogs before. I was wrong, ours were the first.

 

[Senile_Texas_Aggie]

Happy New Year, Miss @JHP Homestead!