Tenderloin chain is the long, narrow side muscle attached to the beef tenderloin. It is often called the chain or side muscle and is removed during final tenderloin trimming. The chain contains more connective tissue and irregular fat than the centre of the tenderloin, so it is usually fabricated separately rather than portioned as filet mignon.
The chain runs along the side of the tenderloin and is separated from the main muscle during trimming. It may contain connective tissue, fat and small muscle sections that require cleaning. The amount and condition of chain attached to a purchased tenderloin depend on the supplier’s trim specification.
Cleaned chain meat can be used in stir-fries, kebabs, ground beef, staff meals, meat sauces or other preparations where small irregular pieces are suitable. It may also contribute flavour to stocks or sauces when used with appropriate trimmings. Remove tough sinew and excess fat before cooking.
Example: trim the tenderloin chain, remove connective tissue and use the cleaned meat for a quick beef stir-fry or grind it into a suitable forcemeat.
The chain is a separate side muscle attached to the tenderloin. The tenderloin tail is the tapered end of the main psoas major muscle. They are different products and should be recorded separately when calculating fabrication yield.
Chef’s tip: when purchasing PSMO tenderloin (peeled, side muscle on), weigh the chain separately after trimming. This gives a more accurate usable yield and true cost for filet portions.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
