While I agree they are small and most of us probably waste more meat from lack of proper neck trimming, the tenderloins are by far themost tender muscle on the animal. That is the muscle on beef cattle where Filet Mignon is cut.


The backstraps are the beef equivalent of Rib Eye.

Even when field dressing the "gutless method", all one has to do is break the rib or two and reach in and pull them out.