BEEF LOIN TENDERLOIN PSMO

Tenderloin Defatted/Side Muscle On is produced from beef tenderloin; it is trimmed with side muscle left attached. Flake fat is allowed over silver skin of the tender. The wedge fat underneath the ear will be notched approximately 1/2" from the ear tip. Ribbon meat and underlying ribbon fat if firmly attached is allowed up to 5" of the tenderloin. The side muscle shall remain attached to the tenderloin by leaving enough connective tissue creating a veil over the natural seam. The side muscle can be loose on the tail end up to a length of approximately 2".