This item is derived from a full loin. The boneless item shall consist of the psoas major, psoas minor, iliacus and may show the presence of the sartorius. The obliquus absominis internus muscle or flap, if present shall be trimmed level with the fat surface. The sirloin butt end of the tenderloin shall expose the psoas major, ilacus and if present, the sartorius. The entire tenderloin shall be practically free of surface and wing fat. Wing fat is the fat lying between the main body of the tenderloin and the iliacus muscle or wing, as it is often called. The tenderloin shall also be trimmed free of ragged edges. A score into the tenderloin exceeding 0.5 inch (13 mm) in depth is not acceptable