This piece of meat corresponds to that part of the sirloin of beef in which the tenderloin is found. When this cut is to be served, either in hot or cold dishes, separated into uniform pieces free from bone and fat, the pieces can be given a more exact and uniform size and shape, if the bones be removed first of all. The section of back or chine-bone and the bone connected with this and at right angles to it may be removed in one piece, then the meat can be sliced into cutlets, or chops, of the same thickness, then trimmed and skewered to the same shape. These boned cutlets may be broiled, or braised, and finished in accordance with any of the recipes given for fillets of beef. They may also be used for medallions or rounds of meat.