PSMO is a meat-industry purchasing abbreviation meaning peeled, side muscle on. It commonly describes a beef tenderloin that has had most external fat and silverskin removed while the side muscle, or chain, remains attached. The abbreviation is used in foodservice and meat specifications to identify a particular trim condition, not a quality grade.
PSMO tenderloin is commonly purchased by restaurants that want to control final trimming and portioning in-house. The remaining chain can be separated and used in suitable secondary preparations, while the main tenderloin is portioned into steaks, tournedos or other cuts.
During final trimming, remove the chain, remaining silverskin and any excess connective tissue. Weigh each component separately: usable tenderloin, chain, fat and other trim. The amount of usable steak product depends on the supplier’s initial trim, the tenderloin’s shape and the portion specification.
Example: purchase a PSMO tenderloin, remove the chain and silverskin, portion the centre into filet steaks and use the clean chain meat for a suitable secondary dish.
A PSMO tenderloin arrives with the side muscle attached. A fully trimmed or peeled tenderloin has the chain and additional connective tissue removed according to the supplier’s trim specification. The fully trimmed product may cost more per kilogram but requires less in-house labour and produces a different usable yield.
Chef’s tip: Confirm the supplier’s exact trim specification and weigh the product before and after final fabrication. The chain and remaining trim affect yield and true cost per usable kilogram.
Key distinction: PSMO describes the tenderloin’s trim condition. It is not a grade of beef or a separate muscle.
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