Anatomical Location on the Bird Chicken tenderloin is not a primary muscle group but rather a secondary muscle found on the underside of the bird. The Commercial Processing Journey Understanding where chicken tenderloin comes from involves looking at the supply chain of modern poultry production.
Commercial Chicken Tenderloin Supply Chain and Sourcing
Specifically, it is located attached to the inner part of the breast, running along the rib cage. Because it lacks the marbling of fat found in darker meats or beef cuts, it cooks quickly but requires careful attention to avoid drying out.
Processing: At the facility, the bird is processed, and the carcass is broken down into primal cuts. Because of this size difference, the industry standard allows the term "tenderloin" to refer to that specific strip of meat, regardless of whether it is sold attached or independently.
Commercial Chicken Processing and Tenderloin Sourcing
In large-scale processing plants, birds move along a conveyor line where automated systems or trained butchers perform the evisceration and cleaning process. The larger, flat portion becomes the classic breast fillet, while the smaller, more compact strip that is often left attached or removed separately is the tenderloin.
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