Final answer:
The cut that is not considered offal is the butcher's tenderloin, which is a prime cut of muscle meat, unlike tripe, oxtails, and tongue which are classed as offal.
Step-by-step explanation:
The cut of meat that is NOT considered offal is the butcher's tenderloin. Offal refers to the internal organs and entrails of a butchered animal, typically considered less desirable than muscle meats. Common types of offal include items such as tripe, oxtails, and tongue, which are all edible parts from the interior or extremities of an animal.
Butcher's tenderloin, on the other hand, is a prime cut of beef also known as the filet mignon. It comes from the muscle that runs along the spine of the cow and is one of the most tender and sought-after types of meat. This cut is highly regarded for its fine texture and is not classified as offal because it does not originate from an organ or entrail.