What part of the cow do we get our filets from?

• A. Short Loin
• B. Ribeye
• C. Sirloin
• D. Tenderloin

Answer: (A)

Filet mignon is the most tender cut and comes from the loin area of the animal, specifically the tenderloin muscle that runs along the spine. That tenderloin sits inside the loin region, so in many classifications the source is described as the short loin. The short loin is the broad area that yields the most prized, tender steaks, including the filets. The ribeye comes from the rib section, the sirloin from the rear loin, and while the tenderloin is the exact muscle, it’s commonly discussed within the context of the loin region, hence identifying the short loin as the source in this context.