Talk:Beef tenderloin

message: There are a lot of things wrong and missing from this article.  A whole tenderloin is not known as a filet, a filet happens when you slice it.  Chateaubriand is not a cut of meat, it is a recipe that uses tenderloin. http://www.campcuisine.com/glossary/index.php?letter=c  I'll work on cleaning it up as one of my first edits.  Also, tenderloins commonly come vacuum sealed in plastic called in PSMOs (pismos) short for peeled, silverskin, and side muscle left on.  http://www.cmcchef.com/MeatFabrication.html Also, tenderloin is a common choice for beef Carpaccio.  http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32933,00.html
--Aarku 23:33, 24 April 2006 (UTC)
thread_title:  Inaccuracies and Missing 

message: Apparently there's a vegetarian equivalent called rubber welly (no, I don't mean the footwear). Anybody know what this is made from?
 This is an issue I have with Wikipedia all the time
Where Wikipedia authors provide an explanation from their own perspective country or school of thought and suggest it is a global answer it confuses readers when they find different interpretations on different sites.
Wikipedia should require authors to qualify their explanations particularly to which country the description refers
For example Chateaubriand is both a dish and a cut of meat and this varies from which school of thought ,  college background,  cookery reference  and  or country  one follows . This differs in England, Australia USA , France etc. Many times there is no one definitive answer that is globally correct.
For example I can prove there are 4 different descriptions of a filet mignon
Even from where a chateaubriand it is cut can depend upon which renowned reference one reads
It can be the butt (Top) the middle or the whole tenderloin which is also called a long fillet.
George Hill  — Preceding unsigned comment added by 58.109.16.15 (talk) 01:32, 29 June 2011 (UTC)
thread_title:  Rubber welly 

message: Since Wikipedia precedent is generally to put dishes and specific preparations in their own articles (as opposed to sharing them with generic foodstuffs and ingredients), I moved the Beef Wellington material to its own article, expanded and categorized it, and added an image. --MCB 04:38, 23 March 2007 (UTC)
thread_title:  [[Beef Wellington]] 

message: Why not have an image of a full tenderloin muscle? I'd put a pic of the one currently marinating in the fridge, but it's covered in Cabernet Sauvignon wine and a delicious rub so the colouring is all off. It's also kind of in a bundt cake pan. Would it be okay to put one in next time? (before I go to work on it I mean). Sir William Matthew Flinders Petrie | Say Shalom! 02:38, 12 June 2011 (UTC)
thread_title:  Whole tenderloin? 

message: In the UK, the term "beef fillet" from which we get "fillet steak" is *not* tenderloin (it's from somewhere near the bottom of the British sirloin apparently). Tenderloin is rarely seen in shops in the UK.  — Preceding unsigned comment added by 31.185.232.219 (talk) 22:46, 25 December 2011 (UTC)
thread_title:  Not valid for UK 

message: Article state: "The tenderloin can be cut for either roasts or steaks" but roasts is defined as "a cooking method that uses dry heat" (!) and steaks are "generally a cut of beef sliced" how then 'tenderloin' could be 'cut for either roasts or steaks' (when first is cooking method and second is cutting method)?!?  — Preceding unsigned comment added by Calimero (talk • contribs) 00:50, 6 March 2014 (UTC)
thread_title:  Roasts vs Steaks 

message: Hello fellow Wikipedians,
I have just modified  on Beef tenderloin. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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*Added archive https://web.archive.org/web/20110812195950/http://bovine.unl.edu/bovine3D/eng/showMuscle.jsp?musID=91 to http://bovine.unl.edu/bovine3D/eng/showMuscle.jsp?musID=91
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thread_title:  External links modified