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Tenderloin vs Belly

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

TenderloinBelly
Tenderness 92 64
Marbling 20 92
Umami 55 90
Price 66 70
Tenderloin
Julo · Public domain

Tenderloin

Fillet · psoas · filet mignon of pork

A slim muscle tucked under the spine that does almost nothing for a living. It is the most tender thing on the animal and also the least forgiving: with barely any fat, the window between juicy and sawdust is only a few degrees wide.

60–63°CTake it off early

Ask for the silverskin removed, or take it off yourself: it shrinks in the pan and curls the whole muscle.

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Belly
Rainer Zenz · CC BY-SA 3.0

Belly

Samgyeopsal · pancetta · side pork

Alternating strata of fat and lean with no connective tissue to fight — the most straightforwardly delicious geometry on any animal. Cured and smoked it is bacon, sliced thick and grilled it is samgyeopsal, braised whole it is dongpo pork. Three cuisines, one slab.

Slow, then hotCrisp the outside

Count the layers: three or more clean bands of fat and lean is what the Korean name literally describes.

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Which one to buy

  • Better forTenderloin : Belly
  • Quick roastingTenderloin90 : —
  • Stir-fryTenderloin78 : —
  • GrillingBelly70 : 95
  • BraisingBelly— : 88
  • CuringBelly— : 85

Other comparisons

→Jowl vs Shoulder→Jowl vs Belly→Jowl vs Loin→Shoulder vs Picnic shoulder→Shoulder vs Leg→Picnic shoulder vs Hock & trotter→Picnic shoulder vs Leg→Loin vs Tenderloin

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.