The animal chosen as the subject of the first blog and the corresponding part is the tenderloin of the calf. The reason why I chose tenderloin is because it was the most memorable food I had ever tasted and it is the food I want to eat when I have enough money. I ate Wagyu tenderloin steak in Kobe, which is a home of steak, when I went on a trip to Japan, and it was a steak that remained in memory for the rest of my life. So I will take the opportunity to study about the calf tenderloin and write a blog.
Animal meat is generally tough as older animals, but it has a rich flavor. And the younger the animal, the less flavor it has, but the softer it is. Beef has high nutritional value as it contains high quality of animal protein and various vitamins such as A, B1 and B2. The meat’s flexibility, color and flavor can be different depending on age, sex and region, and the meat from cattle aged 4 to 5 years is known as the most tender. It is recommended to have a bright red with a slightly orange color and a fine, white, sticky feeling of fat. According to Doopedia(2019), the more finely distributed fat is in red flesh, the better the texture of the mouth and the harder it is to heat it up, because the protein fiber in the meat has properties that contract and harden when it is heated rapidly, but the fat has a slow transfer of heat, preventing the rapid rise of the temperature of the red flesh. Among them, tenderloin is the tenderest part of beef according to its name, and it is the best part of beef that comes out of only 2 to 3 percent of cows in butchering, which is the area inside the loin that has the least amount of exercise.
Doopedia(2019) retrieved from https://terms.naver.com/entry.nhn?docId=1294038&cid=40942&categoryId=32101
As mentioned above, tenderloin is the most expensive part of beef and can be purchased for about $25 to $30 per pound. Of course, the price varies depending on the quality of the meat. Quality tenderloin is delicious no matter how you eat, but I think the easiest way to sell this expensive food ingredient at a higher price is aging. The higher the quality of the food, the more excessive the cooking process can damage the original taste of the food. Tenderloin, which is usually cooked a lot with steak, is differentiated from restaurant to restaurant by different methods of aging. The taste and price of food can vary depending on how you age this quality material. Cut the well-aged tenderloin thickly and age it in various ways. Sear the surface with oil and herbs in a high-temperature pan. Dissolve the good butter with a finishing touch. Then, you can eat the melted tenderloin steak in the mouth.