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The tenderloins are two small, cylindrical muscles located in the cow's back. During the animal's life time, these muscles do little to no work, and as a result are the most tender cut of beef available and highly prized.
Though they're most often found pre-cut into filet mignons (aka tenderloin steaks), buying whole tenderloins allows you to cook them as a roast or slice them at exactly the thickness you prefer. The tenderloin has little to no connective tissue or surface fat, so it's probably the easiest of all the larger cuts to work with at home.
The PEI Certified Organic Producers Co-op (COPC) was established in 2002. The Co-op is composed of organic producers and like minded consumers who wish to see organic agriculture grow within Prince Edward Island.
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