Venison may be eaten as steaks, tenderloin, roasts, sausages, jerky, and minced meat. Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. Pork tenderloin, removed from the loin, should be practically free of fat. Lountza is made from the pork tenderloin. It is shaped like a pork tenderloin, and weighs . Porterhouse steaks are even more highly valued owing to their larger tenderloin. It contains part of the spine and includes the top loin and the tenderloin. Those made of cured pork tenderloin are also called "montado de lomo". T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The T-bone is a cut that contains less of the tenderloin than does the porterhouse. It is distinct from cured tenderloin which is known as Lonza. Eventually, the processes which created the Tenderloin also served to dismantle it. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). SROs are prominent in the Tenderloin, Mission District and Chinatown communities. Both the movie and book were based in San Francisco's Tenderloin.