The Tenderloin Roast is cut from the thicker end of the tenderloin. The tenderloin does very little work, so it is the most tender part of the animal. We net this portion to ensure that you can evenly cook this roast, as it's not naturally uniform in diameter (unlike it's close cousin, the center-cut tenderloin, which is consistent throughout). This beauty is wet aged for 20 days to provide you with a tasty, full-flavored cut.