Breaking down a whole Tenderloin....Highend Meat calstyl2 wont understand...

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USDA Choice, hmmm... too much variance for the typical buyer. I think everyone should take into account, when buying USDA quality beef, the fact that it's a government inspection. They run tests which are about as efficient as nearly all aspects of government. We all know government and efficiency are not synonymous. It's a twelfth rib check and done most of the time.

It's about knowing what to look for, in this case one was found that's probably in the top of the choice range. Good eye. You can't make folks see that though.

The CAB I have aging is hand picked, all the way down to me. Seriously, I walked into the cooler and picked 4 of the 5 roasts.

What you see above might carry a price tag of free to him, and expensive to you, but pictured below costs $4.97 per lb to everyone. It's resting at 37.5 now, but has been within a +/- 1 standard deviation. I haven't rigged this fridge to combat fluctuation.
Temp check.webp
 
USDA Choice, hmmm... too much variance for the typical buyer. I think everyone should take into account, when buying USDA quality beef, the fact that it's a government inspection. They run tests which are about as efficient as nearly all aspects of government. We all know government and efficiency are not synonymous. It's a twelfth rib check and done most of the time.

It's about knowing what to look for, in this case one was found that's probably in the top of the choice range. Good eye. You can't make folks see that though.

The CAB I have aging is hand picked, all the way down to me. Seriously, I walked into the cooler and picked 4 of the 5 roasts.

What you see above might carry a price tag of free to him, and expensive to you, but pictured below costs $4.97 per lb to everyone. It's resting at 37.5 now, but has been within a +/- 1 standard deviation. I haven't rigged this fridge to combat fluctuation.

CAB is good stuff....it use to be better until they opened the range of the beef that is acceptable...still good stuff though.

you need to get the temp down to 33 degrees so you can age it longer. 37 will cut your shelflife in half.....
 
that's how I've always sliced up a tenderloin, the guys at work freak when they see how much meat I cut away. I've been buying the ribeye and ny strip tenderloins lately, we get about 4 dinners out of one at home.
 
Good Stuff!

Thanks Noah!

Ohh and 88, ARE not IS... (kinda like your, and you're)
 

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