How To Butcher A Beef Tenderloin
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- Опубліковано 25 вер 2024
- Questions, comments and supporting information can be found at this episode's show notes: www.stellaculin...
Learn how to butcher a beef tenderloin, turning it into filets. For more information, please visit www.stellaculin...
![[Master Cuts] - Beef Tenderloin](http://i.ytimg.com/vi/bP-eTPUcXcg/mqdefault.jpg)
Thanks for a great tutorial! I have never seen anybody remove the silver skin so easily with almost zero waste.I have filleted a lot of fish, but never thought of applying the same technique to a tenderloin!
5 years ago, and still my go-to video for my once-a-year Tenderloin Processing.
Dude, even though I’m trying to just learn how to cut this meat up and I’m not the most interested. You sir deserve a award, this is what a UA-cam video should be!!!! Great skill, great editing, great audio, great voiceover. Thanks a million!!!!
Thank you. Glad you enjoyed it!
Did a very good job showing how to break down a tenderloin, no stalling, uhms or wasted words, just pure info. THANK YOU!
Use this, slices meat like butter
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Use a survival knife in a kitchen to butcher tenderloin? I assume you are an Amazon affiliate member and by using this link you get a kickback from Amazon. That knife has zero use in a kitchen and it is utterly stupid to suggest otherwise.
What a waste of fillet
Every year or so when I buy a filet, I always come back to this video for a quick refresher. Sure I can do it on my own now since I've done it a couple times successfully, but it gives me the confidence boost :)
Thanks Jacob Burton! What a pleasure to watch a pro at work (specially when the video is properly edited too!). No wasted words, no wasted images, no wasted beef, ... what more can you ask for!
I’ve watched many tenderloin breakdown videos, and this is by far the best I’ve found. Great explanation, pace and presentation
Really good tutorial. I have watched some shockers in the past where observing isn't very clear or they move too fast/slow with instructions. This is perfect and easy to comprehend.
My local grocer has cut prime tenderloin at $22/lbs and Sam's Club has the whole loin at $11-12/lbs. Its time to start making my own cuts. Your video has given me the knowledge and confidence that I can butcher it myself and save a lot of money. Thanks for the video!
Well I’m from the future and we now pay anywhere from $35-$45 a pound for cut prime tenderloin and $25-$35 a pound for the whole prime tenderloin.
This is the way it's done ... many thanks for an excellent video. Clear, concise guidance for us amateurs.
Thanks, I'm glad you found the video helpful. In this video, I'm using the 7" Shun boning knife from their classic line.
Beautiful trimming skill, I currently have many opportunities working with beef tenderloin at my workplace and this video definitely helped me a lot. Thanks!
Successfully sliced up my first tenderloin with ease using your tutorial. Thanks!
Great video, no nonsense talk. Superb knife skill. A true master. Hat off to you sir.
Glad you found it helpful. Let me know if you have any more questions.
I just spent a big chunk of time watching quite a few videos before I attempt to butcher my first tenderloin. THIS ONE IS MY FAVORITE!!!
My local grocery outlet had 4 lb beef tenderloins for $30 and I knew I had to try it out! This video was perfect for a noob breaking the meat down, thank you!
Never in my would I imagine myself learning to fillet, and your tutorial is right to the point.
awesome video and very helpful. i just recently started cutting meat at a grocery store after being a regular clerk for a long time and i've pretty much not been trained at all and tenderloins is one of the pieces i have to cut. you showed me more useful things in this video than our training videos/papers at work.
FANTASTIC video! The level of detail you go into was just right. It prepared me to make some great cuts of meat!
I love this video. I have portioned about 8 tenderloins using this video. Excellent!
Thanks for the video. My husband raises beef and I currently have 4 tenderloins in my deep freezer. At least now I have some idea of what to do with them.
Well done sir. I've watched other videos but yours is easier to follow with a better explication.
Was going to ask what to do with the trimmed portions and you answered it in the end. I got a sausage grinder and will be using all of the suggestions. TY
Thank you for this video. I removed the silver skin the exact way you showed and it was so easy. Almost zero waste. This is my first time buying a tenderloin. This video was a great help.
Awesome. Glad it worked for you.
Thank you very much I am making beef wellington for Christmas dinner and this video showed me how to break down my tenderloin to do so.
Thanks for the video! I just bought 4 tenderloins from the grocery store. They had them down to $7/lb. I have so much beef now.
Thanks Jacob, just cleaned a beef tenderloin with your instructions and the steaks were great!
beautiful! where I work I've always just trimmed silverskin and excess fat, I've never separated the head and the chain but man that's beautiful, if my boss lets me I might start cutting them like this
Great video sir! Clear instructions and audio! Now I’m ready to tackle mine!!
Awesome video. I've cooking for about 16 years and recently became a sous chef at a bigger place that does its own butchering(which is new for me) and this video is extremely helpful. Definitely subscribing.
rich mcguire Glad you found the video helpful. Congratulations on the new sous chef position.
Thank you for your presentation, you are truly skilled.
Thank you for your video you enabled me to butcher my own tenderloin for the first time today. Much appreciated!
Thanks a bunch, 6 min in and I already paused the video and successfully butchered my first tenderloin!
Watched a few videos about this, yours is the best by far. Will be using this on Sunday for mothers day :)
Yes, the reason why your tenderloin turned out "crappy" is because the chain and silver skin should first be removed. The marbling on the tenderloin in this video was on the high side of choice. I've bought choice tenderloins from Costco before and have always been pleased with their quality.
Depending on the skill of the butcher, a tenderloin will yield about 50-60% by weight. I normally shoot for 7 fillets per 6 pound tenderloin. Remember, scraps can be ground & used for burgers/pasta sauce.
I hope I don’t get ill because I ate the chain and silver skin. atleast I know what to do next time thanks!
@the-real-jami4411 You won't get ill. It probably just wasn't a very fun piece of meat to have to chew on for forever and ever. Probably not a whole lot better on the way out either!
@@GR8APE69 yeah I didn’t get sick :D an no it wasn’t😂
Word up Chef! Thanks for the silver skin tip! Very helpful!!!
You're welcome. This is a trick I figured out years ago. Not sure why more people don't use it. Glad you enjoyed the video.
Just butchered my first tenderloin today, prepping for specials for this week. This video really helped, thanks for uploading.
Upside down like I've done fish for years just like he said (skin down). Never thought of that, brilliant. Even the tag of meat to hold it like the tail part of a large Salmon. nice!
Great video! Thank you, I couldn't have done without you!
This is proof that procrastination has no limits.
I love eating all kinds of meat. Turns out I even like seeing the butchering process. Tells you more about the meat. Nice!
Excellent video! Thorough, informative, and no bullshit. Thank you for this. I always get my butcher to remove the silver, and now I know what that looks like.
Excellent tutorial!!! Very well at explaining the process!!!
Really nice method for getting the silver skin off. Will definitely be trying that next time I'm breaking down a tenderloin! Thanks!
Thanks for the great video. I took on my first whole tenderloin that I found for $9.99 a lb. I figured all I had to do was take it home, slice it up and vacuum seal and wha-la.....I gots lotsa filet mignon steaks wrapped and ready to go. Meanwhile saving $5 to $7 a lb. instead of buying already cut and ready for the BBQ filet mignon. I was already a winner...right? Then I decided to look up videos to make sure I didn't eff up a 7 1/5 lb. of meat that stretched at least 2 1/2 feet long and that cost me $75. That was when my life changed forever.
Long story short - After 2 1/2 hours on Sunday I butchered the tenderloin and neck to perfection, thanks to you, and after another 2 1/2 hours on Monday I butchered the chain and got 3 large premium hamburger patties out of the deal.
Was it worth it.....? Not so sure. I would be curious how long an experienced butcher would need. 5 hours for me seemed like eternity.....
Thank you for this video. You are saving my Christmas dinner.
my wish is that people learn what the filet mignon is because most people ive encountered, including restaurants, meat packers etc....call every filet a filet mignon. I guess for marketing and it just sounds fancy. Mignon means small or petite.Awesome video!
Awesome tutorial! I'm going to give this a go. Thanks for posting this.
Fantastic breakdown!
Good work! The critics who claim there is a proper yield missed the point you clearly showed in the video, ie. which is the only waste you had which was not able to be used elsewhere is the SAME waste any butcher would have. Trimmed off excess fat is waste. Trimmed off silver skin is waste. No one can do anything with those parts.
You correctly butchered the rest in a good manner. Some meat trimmed off that was fully useful wasn't put out with the medallions at the end for the photo shot but it wasn't waste. You stated it could be used in other ways and certainly it would be. There really is very little waste to a tenderloin.
I personally don't butcher much beef as my butchering is primarily done on home processed venison. But a tenderloin is a tenderloin. The principles are the same and the end results are the same. Very nice video. Thanks for sharing.
I think you and I have different view points on what a proper yield is. In a fine dining kitchen, the uneven meat that's attached to the underside of the tenderloin is always taken off and it's considered bad form to leave it. In larger restaurants that charge cheaper prices, an argument can be made for trimming less meat to get a better overall yield. As I'm sure you know, all the scrap is used in other profitable dishes that help offset the cost of the tenderloin, allowing me to trim more.
Chain goes in sauces etc. The way it should be.
Thank you. I'm doing a Beef Wellington for Thanksgiving and this year I had a whole tenderloin to work with.
Where is that guy now ? His videos are so clear while packed with info.
Thank you for posting this. Great video 💪💪
Thanks for this video! I butchered a tenderloin for the first time tonight, and after watching your video found I had actually done it correctly! Next time I will cut them thicker
Filet for your staff meal? Man, I wanna work for you! ;-)
Good video, I learned more than I thought I would, having cut a tenderloin a few dozen times before.
Nice. Thanks for all the ideas. You gotta maximize that yield!
MASTERFUL!!! Thanks for posting this informative, concise video!
Absolutely amazing tutorial!
Very good instructions! I just butchered my first tenderloin like this.
That is absolutely gorgeous. Planning to make a beef Wellington with a tenderloin cut
How did it turn out? which recipe did you use?
@@knuckledick487 I used Gordon Ramsey’s recipe. Ended up very well
@@SashOkVR Thanks! Just learned how to trim tenderloins. Everyone should have this at least once.
Very helpful! My daughter's favourite birthday meal is a beef wellington - would love to see which section you would keep for that and , motr importantly, how you would identify that section when butchering the tenderloin.
You're supposed to use the center most portion of the tenderloin cut to about ~8" long when making a wellington. Basically, you don't want to get either of the end portions because they're misshapen, and you want to make sure that your tenderloin section is as even as possible with a uniform diameter from end to end. Naturally, this means taking the section from the middle of the length of the tenderloin.
Many thx for the video - this was super helpful!
Everytime whole tenderloins go on manager special I grab one. And everytime I can never remember exactly how I cut it up, I come back to this video.
like your filleting a fish. I never would've thought of doing it that way. definitely trying that.
Thank you so much!!!! Excellent video! So helpful ❤️
Great well explained video thanks for taking the time to make it.
Wonderful. That's how I like to cut mine, and did so when I first became a meat cutter for Winn-Dixie. Unfortunately they're to obsessed with profit and a few cents lost to allow me do it in the way that looks a hundred times better. They only allow us to take off a part of the chain, and not even all of the silverskin. I'm glad there are videos like this showing the right way.
REALLY GREAT INFORMATIVE VIDEO...THANK YOU!
Excellent. Glad you found the video helpful.
.....And this is why I own a Kitchen Aid stand mixer with meat grinder attachment. Take all that meat off cuts and make them into ground beef. Thanks for encouraging the rest of the viewers, near the end, to reuse the tenderloin off cuts.
Thank you for commenting on the lack of flavor in the filet. Not that its bad. It is good but most people who run out to buy a "good cut of beef" roll toward the filet. It is tender but im a flavor guy. Flavor is critical to me. I choose top sirloin, strip or rib before filet mignon. People ask me "is this going to be tender? And i think it's a terrible lazy question. Sirloin is SUPER flavorful and a prime or choice top sirloin is plenty tender....+great flavor. Thank you
Very professional! I love your skills! Thank you for sharing =) I've never butchered a whole tenderloin, I'm looking forward to it!
Excellent. It was like playing a shell game keeping track of which side the Filet Mignon came from as you flipped it over, back and forth and back and forth... 🤣 but I got it. Usually, they combine the head in with Beef Tenderloin ... when there's just no point in doing so; as shown here, they could just make one contiguous steak out of it instead of requiring consumers trim it themselves ... and sometimes it'll fall apart there, too. GREAT GREAT GREAT video. A+++
This was a great tutorial! Very straight forward and easy to follow instructions. Taking on my first beef tenderloin for Christmas Eve dinner and feeling much more confident after viewing this. I'm going to hit up my husband for that knife you're using. Thank you!
Best video I could find thanks!
Excellent tutorial.
I came here from Hell’s Kitchen when a guy wasted a filet mignon
same!
Bought one yesterday, just removed the silver skin and cut the whole thing into 2 inches steaks, you get everything in the same steak, a bit harder to eat but not as bad as a t-bone steak for example, unless you are doing a fancy filet mignon only party, just go ahead and do like me, by the way the part he said you should do hot dogs with, its god damn good as a part of the steak, it has some fat but its basically like filet mignon bacon. Also keep an eye for deals, I bought mine for 48$ (7lb).
Great video, thanks
Really caught my attention when you flipped it to trim the silver skin. I will be doing that now
I recover a lot of meat from the chain by scraping it down while pulling out all the connective tissues. We use this meat to make a stew with really thick gravy, then put that in little filo bags -"baluchon" - to serve as an appetizer. The little ends that we cut off for squaring up go onto mini kabobs for add-ons to some of our plates. The hard lumps of fat get tossed, but the connective stuff that still has some meat on it goes into a bucket to be rendered out for our beef stock. Profit!
Awesome tutorial. Thank you.
Deliciously well done video, very informative. Thanx!
Excellent video!! Thank you. Well done
single best video for this.
Thank you.
Awesome video and very informative. Thanks!
Thanks. Glad you enjoyed the video.
Well done sir!
Nice tutorial here! Was curious how a fillet mignon should be butchered and now I've learned something! One thing I'm left wondering is why use a towel to soak the juices from the meat itself? I thought the juices were what made the meat juicier and more tender so that the meat doesn't get dry during cooking? Or does meat not get dry while it cooks? (I'm very new when it comes to cooking steaks and cooking in general)
Hey thanks so much for the video you make it look too easy but it was a huge help thanks for posting and brilliant the way you answered the aging comment :)
Amazing video. Hats off
Thank you. Actually making one today. Although I cook a lot I never broke down a whole filet of beef.
Thanks to this video I will never purchase $22 dollars worth of pre cut filets(2) from Publix. Not when this video taught me how to butcher a tenderloin that cost $40 fresh at the market that yields 8-10 cuts. Your videos are awesome please keep them coming.
Very helpful!!!
Very good video.. much appreciated
Great Video! Thanks for the Knowledge!
Beautiful pieces of beef and super tendor but I agree with him that it lacks intense flavor. I love a good, thick, marbled Delmonico. Not as tendor but thats my favorite !!
So the filet mignon is the end piece where the head was located, right? Awesome video!! This mans got skills!