the tenderloin, which is the most tender can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.
GOING TO SCHOOL EVERY DAY
Answer:
It gives the students nutrition and protein.
flip the paper right side up i cant read your question
