Iowa Beef Tenderloin 189A ChoiceRating:
Size: 2.5 - 3.5 KG
This is the whole tenderloin, untrimmed. It consists of the psoas major muscle, the iliacus muscle, and if present, the sartorius muscle. All of the ragged edges should be trimmed off, and no cuts deeper than half an inch in the muscles are allowed. Remember, more fat = more flavor, and juicier meat…but few restaurants serve a filet mignon with this much fat left on (perhaps an injustice!). The 189 has a lot of fat attached, which is awesome if you want the added richness and flavor the fat will add.