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Tenderloin
Tenderloin (fillet) is prepared from the side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium.
SECONDARY CUTS
Tenderloin
The tenderloin is prepared from a side of goat by removing the muscles in one piece from the underside of the shortloin, with the side strap left attached. Because it comes from an area that does very little work, it has virtually no fat or connective tissue. As a result, tenderloin is one of the most tender cuts. Delicate and mildly flavoured, it suits gentle, quick and dry cooking methods to prevent drying out.
