Today I decided to run over to Costco and pick up an untrimmed tenderloin. This was my first time purchasing a primal cut and I can tell you I was pretty darn excited to save essentially 50% of the cost. The reason I had the nerve to go about trimming a tenderloin was because last Saturday I had the opportunity to spend with Scott/Salty in his restaurant's kitchen learning all types of great information. Obviously, one example was how to trim a beef tenderloin.
Here we have the "choice" tenderloin out of the package.
The chain of the tenderloin has been removed and will be used for burger meat.
Next I removed the side muscle
The silverskin was removed but I definitely need practice
Here is the back of the filet trimmed
Filets portioned, still need some practice with this
Finally, group shot of filets and chain meat
I used my freshly sharpened Fujiwara FKM boning knife to trim and remove silver skin, and portioning of the filets was done with my Fujiwara FKH Gyuto.
Thanks Scott, for teaching me how to trim a tenderloin!