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My first time trimming a tenderloin
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Thread: My first time trimming a tenderloin

  1. #1

    My first time trimming a tenderloin

    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!

  2. #2
    Senior Member

    SpikeC's Avatar
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    What fun! Congratulations on a step forward in culinary expertise!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #3
    Chain also makes really good cheesesteak sandwiches if you take the time to clean it up.

  4. #4
    Senior Member shankster's Avatar
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    Chain also makes great burgers when cleaned and ground up.You'll need to save up a bit of it though.

  5. #5
    Senior Member Salty dog's Avatar
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    Get yourself an inexpensive vacuum packer. You won't have to freeze as much and if you do it will freeze well.

    Ribeyes and spinalis down the road.

  6. #6
    Senior Member shankster's Avatar
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    Speaking of burgers and freezing,did anyone read the NYT article on the perfect burger with Dr.Nathan Myhrvold(food genius guy)?

    in a nutshell it goes like this.
    Sous vide the burgers at 130 deg for 30 mins
    Dip patties in liquid nitrogen for 30 secs
    Deep fry at 450 degs for 1 min
    And voila! the perfect burger...simple as that

  7. #7
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    Not bad for a first attempt.. I remember my first attempt and the problem of trimming off meat with the silverskin is kinda common lol.

  8. #8
    Senior Member ThEoRy's Avatar
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    Cool! Now just do that 10 times a day for the next 17 years and you've got it!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #9
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    99Limited's Avatar
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    It makes you want to be a butcher for a day doesn't it.

  10. #10
    Quote Originally Posted by ThEoRy View Post
    Cool! Now just do that 10 times a day for the next 17 years and you've got it!
    Yeah I would imagine that I would be able to trim it with my eyes closed after that kind of experience. P.S. Your breaking down of chicken with a Western Deba was a great start for me when I made fried chicken a couple of weeks ago.

    Quote Originally Posted by 99Limited View Post
    It makes you want to be a butcher for a day doesn't it.
    Without a doubt yes!

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