What is the name of the muscle that runs along the tenderloin?

The muscle that runs along the tenderloin is referred to as the chain. Specifically, the chain muscle is a long, thin muscle that follows the outside of the tenderloin and is often removed in butchering. It is sometimes considered less desirable than the tenderloin itself but is still flavorful and beneficial for certain cooking applications. Understanding the anatomy of these muscles is crucial for chefs, as it aids in the proper preparation and cooking techniques for various cuts of meat.

The other choices involve different muscles and cuts that do not have the same anatomical relationship to the tenderloin. The rib refers to the section of meat from the rib area of the animal, the shank pertains to the lower leg joint area, and the ham typically refers to the rear leg of the animal. Each of these cuts has distinct characteristics and uses in cooking, but they do not run parallel to the tenderloin like the chain does.