Quick verdict
Understanding the whole tenderloin gives you full control over the most expensive cut of beef on the steer. For home butchering at any budget, a PSMO tenderloin from a reputable source is the best starting point. The chateaubriand center section is where the finest individual filets come from. The butt end delivers value at volume. The tip produces versatile medallions. And for a strong Wagyu filet experience cut to
PSMO Beef Tenderloin (Peeled, Side Muscle On)
The PSMO tenderloin is the standard starting point for anyone who wants to cut their own filet mignon steaks. "Peeled" means the silverskin and external fat have been removed, leaving clean red muscle ready to portion. "Side Muscle On" means the chain muscle - the long, thin auxiliary muscle running alongside the main loin - is still attached. The chain muscle produces excellent stew meat, medallions, or beef tips even though it's too irregular for restaurant-grade filets. A full PSMO weighs approximately 6-8 pounds and yields 6-8 center-cut steaks plus additional chain meat.
Check price on Amazon →Want to cut your own filet mignon steaks at home? Understanding the whole beef tenderloin - PSMO, chateaubriand, butt end, and tip - is the key to getting perfect portions every time.
Most home cooks buy filet mignon as pre-cut individual steaks. But understanding the whole beef tenderloin – how it’s structured, where the best sections are, and how to portion it yourself – unlocks significantly better value and more control over the steaks you serve. A single PSMO (Peeled, Side Muscle On) tenderloin from a quality source yields 6-8 perfect filet mignon portions at a fraction of the per-ounce cost of pre-cut steaks. Here’s how the whole tenderloin breaks down, section by section.
| Product | Best For | Key Feature |
| — | — | — |
| PSMO Beef Tenderloin | Cutting custom filets from scratch | Full tenderloin, side muscle on, ready to portion |
| Chateaubriand (Center Section) | Thickest, most uniform center-cut filets | The premium heart of the tenderloin |
| Butt Tenderloin End | Budget-friendly full-flavor end-cut filets | Larger diameter, slightly less uniform |
| Tenderloin Tip (Small End) | Medallion-style filets from narrow end | Thinner, faster-cooking tip medallions |
| Snake River Farms Full PSMO Tenderloin | Premium Wagyu whole tenderloin to cut at home | American Wagyu BMS 6-9, whole loin |
Our testing process
We compare every pick against the field on real specifications, certifications, and aggregated owner reviews. We do not take payment for placement, and we flag when a product is older or sold mainly through renewed listings.
Quick comparison
| Pick | Best for | Score | |
|---|---|---|---|
| PSMO Beef Tenderloin (Peeled, Side Muscle On) | Check price | ||
| Chateaubriand (Center Section) | Thickest, most uniform center-cut filets | Check price | |
| Butt Tenderloin End | Budget-friendly full-flavor end-cut filets | Check price | |
| Tenderloin Tip (Small End) | Medallion-style filets from narrow end | Check price | |
| Snake River Farms Full PSMO Tenderloin | Premium Wagyu whole tenderloin to cut at home | Check price |
Reviewed in detail
PSMO Beef Tenderloin (Peeled, Side Muscle On)
The PSMO tenderloin is the standard starting point for anyone who wants to cut their own filet mignon steaks. "Peeled" means the silverskin and external fat have been removed, leaving clean red muscle ready to portion. "Side Muscle On" means the chain muscle - the long, thin auxiliary muscle running alongside the main loin - is still attached. The chain muscle produces excellent stew meat, medallions, or beef tips even though it's too irregular for restaurant-grade filets. A full PSMO weighs approximately 6-8 pounds and yields 6-8 center-cut steaks plus additional chain meat.
Chateaubriand (Center Section)
The chateaubriand is the crown jewel of the whole tenderloin - the thick, uniform center section that produces the most visually perfect filet mignon steaks. Located between the butt end and the narrowing tip, this section has the most consistent diameter throughout its length, meaning every slice produces a round, evenly-thick steak. Traditionally served as a two-person roast (the word "chateaubriand" refers to the center section roasted whole), it can also be portioned into the finest individual filets the tenderloin yields.
Butt Tenderloin End
The butt end is the large, thick end of the tenderloin closest to the hip. It has a larger diameter than the center section - often 3-4 inches across - but is slightly less uniform in cross-section due to the presence of two connected muscles at this end. Steaks cut from the butt end are larger and heavier than center-cut filets, making them excellent value cuts. The flavor is identical to the center section; the only difference is the slightly irregular shape when sliced.
Tenderloin Tip (Small End)
The tenderloin tip is the narrow, tapered end of the loin - the opposite end from the butt. As the muscle narrows toward the tip, the diameter decreases dramatically, eventually tapering to a point. This section produces medallion-style filets rather than the thick round steaks associated with filet mignon, but the beef itself is identical in tenderness. Tip medallions are excellent for quick searing, beef tenderloin appetizers, or surf-and-turf presentations where a smaller, thinner portion is actually desirable.
Snake River Farms Full PSMO Tenderloin
Snake River Farms sells their American Wagyu beef in full PSMO tenderloin format for home butchers who want to cut their own steaks from the highest-quality available whole loin. At BMS 6-9, a Snake River Farms PSMO tenderloin has intramuscular fat that conventional USDA Prime beef simply cannot match - and since you're cutting your own steaks, you control the thickness from the butt to the tip. This is the most cost-effective way to access American Wagyu filet mignon quality at scale.
How to choose
What to consider
When buying a whole tenderloin for home butchering, PSMO format is the most practical - it arrives with the heavy external fat and most of the silverskin already removed. Look for USDA Prime or equivalent Wagyu grading for maximum quality. The tenderloin should feel firm and cold on arrival with no discoloration. A sharp flexible boning knife and a clean cutting board are all the tools you need. When portioning, aim for 1.75-2 inch thick slices from the center section; the butt end may need to be cut slightly thinner due to its larger diameter.
The bottom line
Understanding the whole tenderloin gives you full control over the most expensive cut of beef on the steer. For home butchering at any budget, a PSMO tenderloin from a reputable source is the best starting point. The chateaubriand center section is where the finest individual filets come from. The butt end delivers value at volume. The tip produces versatile medallions. And for a strong Wagyu filet experience cut to
Common questions
PSMO stands for Peeled, Side Muscle On. It means the tenderloin has been stripped of its outer fat and silverskin (peeled) but the side muscle - the chain muscle running alongside the main loin - has been left attached. PSMO is the standard industry format for a whole tenderloin ready for portioning. It's the most useful format for home butchers because it requires minimal additional prep.
The chateaubriand is the center section of the beef tenderloin - the thickest, most uniform part of the muscle. It's located between the butt end and the narrow tip end. This section produces the most visually perfect round, thick filet mignon steaks, and it's why chateaubriand is traditionally served as a two-person roast rather than sliced into individual portions. The center section is the most prized part of the whole tenderloin.
Yes, significantly. A whole PSMO tenderloin typically yields 6-8 center-cut filet mignon steaks plus additional meat from the butt and tip ends. Per-ounce cost of a whole tenderloin is often 30-50% lower than pre-cut individual filets from the same source. The trade-off is that you need the knife skills and tools to portion it yourself - but with a sharp boning knife and a basic understanding of tenderloin anatomy, it's straightforward.
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