Breaking down a whole Tenderloin....Highend Meat calstyl2 wont understand... (1 Viewer)

[Liam]

So i thought i would post this up...step by step on breaking down a tenderloin i bought from Costco (USDA Choice). This tender had about 40 days of age on it and the meat was wicked tender.

1. Tender in cryovac, USDA Choice (anyone can buy this quality meat)

2. Tender out of the Cryovac, side muscle (aka Chain) and membrane attached.

3.Turned over showing the "shingles" on the belly. These will ultimately come off but are amazing quickly seared. The shingles are produced because this part of the tender is what is attached to the "T" bone. (Porterhouses/T-Bones consist of the tenderloin and striploin)

 

[gmarshall7]

don't forget to wipe the eColi off your camera.

 

[agomez]

costco has good texas beef.

 

[Liam]

4. Removing the side/chain muscle. You cannot do much with the side muscle unless you make stew or a broth with it. You can also cut the gristle out of it but the meat isnt that great.

4a. removing the membrane is fairly easy, you can bascally run your finger along the tender and lift it up. this will expose the sliver skin, which you will need to remove.

5. removed some of the silver skin. The silver skin runs through the head of the tender. To properly removed the silver skin make sure you start with a boning knife and run the knife under the silver skin towards the back of the tender. Do not start taking the silver skin off back to front (tail to head) or you will start digging into the meat. You can choose to either remove the head off the tender or leave it on. If you leave it on you will cut metro filets, which have up to 3 lobes. If you remove it you will cut "C" filets. I removed it.

6. Tender clean. Chain muscle, membrane, shingles, silver skin and head removed. If you cut the tip and tail off (at the blue marks) you will have a Chateaubriand.

 

[Liam]

7. Underside of the clean tender, shingles removed.

8. Head of the tender, you will need to clean this up a bit more

9. The head cut into steaks. Notice the two lobes or the C shape...hence why these are called "C" filets. You'll have usable scraps left over....eat raw with kosher salt (it's fine because these came from the inter-muscle) or make fajitas...

 

[PhilC64]

Nice marbeling on that cut.

 

[Liam]

10. Cut filets out of the body of the tender. You'll get around 2 10oz center cut filets and the rest will be taper filets (one side will be bigger than the other). The two peices on the left are the tips and tails. You can cut them into small filets or cook them as is

11. Picture of the end products. Filets on the right and usable scraps on the left

12. Unusable trim you take off.

If you think about how much work goes into cutting usable filets and how much cannot be used as a steak you begin to realize why Filets are so expensive on restaurant menus. if you are lucky you will get 50% yield of usable steaks. Most restaurants will use a less grade of tender to reduce cost

 

[lolo62]

Shouldn't this be in CC or have you now banned that section??

Nice pants, btw

 

[cruiser88]

trollhole is the master now..............go away

 

[Liam]

Shouldn't this be in CC or have you now banned that section??

Nice pants, btw

i thought i did put it in the Cooking Section.....?? i asked woody to move it.

 

[tag3]

Nice show Alton.

 

[Trunk Monkey]

Yeah, what's with the prison orange jump suit?

 

[agomez]

so the scraps get pan fried?

 

[cruiser88]

boiled first

so the scraps get pan fried?

 

[Liam]

so the scraps get pan fried?

uh, no. I needed a place to put them. I could had made one hell of a beef broth, but i didnt give a s***. tossed it

 

[cruiser88]

what a waste...........there is so many mexicians starving

uh, no. I needed a place to put them. I could had made one hell of a beef broth, but i didnt give a s***. tossed it

 

[agomez]

what a waste...........there is so many mexicians starving

 

[cruiser88]

young man dont roll your eyes at me

 

[toy4xfun]

i would have shoved the rotisserie rod through it put on the grill with a pan under it with water a little beer, clove, and savory. put it on low so it would cook slow and positioned the pan so it would self baste, and served it up with corn on the cob and baked potato's slathered in butter.

 

[NorCal Cruiser]