Side by side
Loin
Back · centre-cut chop · karree
The long muscle running along the back, barely worked and therefore very lean. Nearly every breaded cutlet in the world comes from here — schnitzel, tonkatsu, milanesa — because a lean, even muscle is exactly what a coating needs to protect.
A thin, even fat cap along one edge keeps the muscle from drying; a fully trimmed loin cooks noticeably tougher.
Tenderloin
Fillet · psoas · filet mignon of pork
A slim muscle tucked under the spine that does almost nothing for a living. It is the most tender thing on the animal and also the least forgiving: with barely any fat, the window between juicy and sawdust is only a few degrees wide.
Ask for the silverskin removed, or take it off yourself: it shrinks in the pan and curls the whole muscle.
Which one to buy
- Better forLoin : Tenderloin
- CutletsLoin92 : —
- RoastingLoin80 : —
- GrillingAbout the same72 : 70
- Quick roastingTenderloin— : 90
- Stir-fryTenderloin— : 78
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.