Meat

Beef Tenderloin

Beef tenderloin sold as 牛柳; not every lean beef strip is tenderloin; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 牛柳
English: Beef Tenderloin
Bahasa Indonesia: Has dalam sapi
Tagalog: Beef tenderloin (lomo ng baka)

What is it?

Beef Tenderloin is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

long and tapered when whole; portions are not visually conclusive; requires a 牛柳 label or butcher confirmation.

long and tapered when whole
portions are not visually conclusive
requires a 牛柳 label or butcher confirmation

Common confusion

Sliced Beef

Sliced beef describes a preparation form; beef tenderloin is a label-confirmed cut.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.

Storage

Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.

Helper tip

Sliced beef describes a preparation form; beef tenderloin is a label-confirmed cut.

What Ma’am or Sir may say

買牛柳，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Beef Tenderloin, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要牛柳，要原裝標籤或檔口牌清楚嗰款。

Does the image look correct?

Last reviewed

2026-08-24