niú yāo ròu

beef tenderloin

In Chinese cuisine, '牛腰肉' refers to the cut of beef known as tenderloin, prized for its tenderness and versatility in cooking. It is often used in stir-fries, grilled dishes, or served as a steak, showcasing its rich flavor and tender texture. This cut is commonly found in upscale restaurants and is cherished for special occasions or gourmet meals.