Ans. The three main cuts in a tenderloin are the butt, the tail, and the centre-cut. Carpaccio is generally made with since the eye segment can be too large for it. If you cut a whole tenderloin into steaks of equal weight, you can get very thin steaks from the butt end. The centre-cut of the tenderloin is ideal for portion-controlled steaks. In this cut, the diameter of the eye remains consistent as compared to the other cuts. The centre-cut is also used in the traditional tenderloin steak, Chateaubriand steak, beef Wellington and the filet mignon. The tail cut is not suitable for steaks because of its inconsistent size and is generally used in recipes such as beef Stroganoff that require small pieces of a tender cut.