This item
Beef Tenderloin
- long and tapered when whole
- portions are not visually conclusive
- requires a 牛柳 label or butcher confirmation
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.
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3 identity clues
- long and tapered when whole
- portions are not visually conclusive
- requires a 牛柳 label or butcher confirmation
Names in other languages
- 繁體中文
- 牛柳
- English
- Beef Tenderloin
- Bahasa Indonesia
- Has dalam sapi
- Tagalog
- Beef tenderloin (lomo ng baka)
Name in Cantonese (Jyutping): ngau4 lau5 No Cantonese voice on this device
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.
Common confusion
Compare
Sliced Beef
- several thin raw beef slices
- thickness and marbling vary
- Sliced Beef names the preparation form only
How to identify it
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.
Choosing & preparing
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.
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。Meaning: Beef Tenderloin, please, with a clear original label or stall sign.
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Sources (8)
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong FEHD — Public Market Items - Cattle and Sheep
- Hong Kong FEHD — Cattle and Sheep Cantonese pinyin
- The Chinese University of Hong Kong Humanum Research Centre — Cantonese Pronunciation Dictionary
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Food and Environmental Hygiene Department — Healthy Recipe - Beef Tenderloin with Mango and Enoki Mushrooms