Beef Hind Quarter: The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin.

beef tenderloin, known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa,

Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling. The meat is already super tender, so long cooking times are unnecessary.