Dude and I don't say this often, awesome knife skills. I am 51, been breaking down game since I was 11 and this impressed me when you were taking off the silver skin.
While I am not in the restaurant industry and won't be using the "meat glue", there is so much in this video that i can apply to my next PISMO purchase. I am lucky enough to live close to a restaurant wholesale store and can pick up beef at great prices then bring them home, break them down, vacuum seal and freeze them. I wish i had come across this video first as i would have had better yield and less waste, though I didn't do too horribly. Excellent video, thank you.
could you even save the stuff you threw out at the very end? for like Tallow or soup broths if you were really frugal? I also wish i found this video before I started cutting mine up 😪 This guy is a surgeon ... my poor Tendy...
Skip the $100 per lb meat glue and use the ends for filet tips or something else because it’s pretty high risk in terms of reputation and liability. I can’t imagine a restaurant telling their customers this which means they believe the customer wouldn’t want it if they knew and would be upset if they found out so it’s a lie of omission. I doubt it’s mentioned on the menu which is a concern because it’s possible to be allergic to transglutaminase and not to the meat. If you want to make a profit selling filet mignon prepare it properly and if you still can’t then take it off the menu rather than trick the consumer.
Dude and I don't say this often, awesome knife skills. I am 51, been breaking down game since I was 11 and this impressed me when you were taking off the silver skin.
Watching because of TSP
Fellow chefs, please let me know if you do this so I can avoid your restaurants. Using transglutaminase on tenderloin is shady as hell.
But why?
Excellent video chef!! Wondering what brand knife Chef is using please?
I'm getting a PSMO today!!! amazing!
As a butcher speaking, this is beautiful!!
really nice video, I'm not in the trade, but good to see ways I can get more out of a beef fillet.
awesome work
While I am not in the restaurant industry and won't be using the "meat glue", there is so much in this video that i can apply to my next PISMO purchase. I am lucky enough to live close to a restaurant wholesale store and can pick up beef at great prices then bring them home, break them down, vacuum seal and freeze them. I wish i had come across this video first as i would have had better yield and less waste, though I didn't do too horribly. Excellent video, thank you.
what grade is best for Tenderloin PSMO?
A true professional.
Very good video. Thank you.
could you even save the stuff you threw out at the very end? for like Tallow or soup broths if you were really frugal?
I also wish i found this video before I started cutting mine up 😪 This guy is a surgeon ... my poor Tendy...
Tips ends goes to steak tartar, glue not needed
Where's the crossover stream
Skip the $100 per lb meat glue and use the ends for filet tips or something else because it’s pretty high risk in terms of reputation and liability. I can’t imagine a restaurant telling their customers this which means they believe the customer wouldn’t want it if they knew and would be upset if they found out so it’s a lie of omission. I doubt it’s mentioned on the menu which is a concern because it’s possible to be allergic to transglutaminase and not to the meat. If you want to make a profit selling filet mignon prepare it properly and if you still can’t then take it off the menu rather than trick the consumer.
Could've Roasted trimming for beef stock, dont waste and u can become a bouillonaire!
What is meat glue?
something you do not want to eat or have done to your beef. It legit glue meat together. Instant dislike as soon as i saw him use it.
@@MrMakemebad27it’s nothing but powered protein.
You don't need to do all that meat glue bullshit though
This boi selling meat glue smh
what a bizarre choice.