The Tenderloin is prized because it is unquestionably the most tender cut of beef.  We used to cut and sell the entire Tenderloin, until we recently started cutting Porterhouse and T-Bone Steaks, which have a piece of the Tenderloin attached to them.  But only the long, skinny section of the Tenderloin is cut in the Porterhouse and T-Bones.  The large “head” of the Tenderloin extends beyond the strip loin.  So we are able to cut and sell this large chunk of Tenderloin separately. 30,000/kg