This item is derived from a full loin as described in either Item Nos. 172 or 172A. The boneless item shall consist of the psoas major, psoas minor, iliacus, and may show the presence of the sartorius. The obliquus abdominis 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, iliacus, and if present, the sartorius. The surface fat shall be trimmed so as not to exceed 0.75 inch (19 mm) in depth at any point measured along the tenderloin from the head or butt end to the exposed lymph gland. The surface fat from the lymph gland toward the tail shall be tapered down to the lean at a point not beyond threequarters the length of the entire tenderloin. 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.