The most tender cut of beef comes from the middle of the cow. This area, the central spine portion, between the shoulder blade and hip socket does very little work during the cow's life. Known as beef tenderloin, this section of beef can be cut into various portions, each portion having its own name in the culinary industry. This high-quality meat packs in quite a large amount of protein per ounce, but contains very little sodium.
The American Institute of Medicine recommends that healthy adults limit sodium intake to no more than 1,500 mg to 2,300 mg per day. Beef tenderloin provides only about 2 percent of this amount. Beef tenderloin also provides a significant amount of potassium, about 90 mg per ounce or about 350 mg per serving. Diets low in sodium and high in potassium and calcium can help lower your blood pressure and prevent and treat osteoporosis.
Calorie Count: (100 gms) contain 324 calories
Ways to enjoy: Most suitable for broiling and roasting yet may be grilled with a good marinade to prevent dry out.
How to Store: Refrigerate in a tightly sealed container. Keep frozen. Do not thaw and refreeze.