• Steak cut less than 2 inches thick (usually around 1 inch thick) that is taken from the Beef Tenderloin Roast.
• Contains no bones.
• Contains the oval-shaped tenderloin muscles, with a small "spur" on one edge.
• Lean has a very find texture (not grainy).
• Has a small amount of fat over the outside edges.

*Cookery Method = Dry