With an average “on hoof” market weight of about 1,250 pounds, a steer will yield about 62.2% in “dressed weight” carcass meat.
That’s about 775 pounds of which the tenderloin is less than 1%.
No wonder, then, it is one of the more expensive cuts.
But chef’s don’t actually like it.
Mario Batali and Anthony Bourdain sat down to talk about it.
“There’s no fat, no marbling and it’s dry, with very little flavor.”