Beef Tenderloin Butchering
A useful skill to know if you like this cut of meat.
Place <quantity>1</quantity> whole tenderloin in a cutting board. Cut off the thin end and set aside
Cut off the muscle-on roast by following the connective tissue
Slide the knife under one end of the silver skin, keeping the blade angled slightly upward to avoid cutting into the meat. Gently pull the silver skin away from the meat as you cut along its length
Cut off the end or chateaubriand
The tenderloin is ready to use
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