|Using the tip of your knife, make an initial incision|
down the length of the Shortloin. We're working on getting
the Tenderloin off right now.
|Little by little, start peeling the muscle back, follow the bones with the|
intention of leaving them bare.
|Once you've got the Tenderloin removed, it's|
time to trim.
|After removing the chain and excess fat, peel off|
the Silver Skin.
|Tuck the tail end of the Tenderloin underneath|
so you have a consistent girth throughout.
|Cut your steaks!|
|Bone In Striploin.|
|Before chining, I always take the 13th rib off.|
|Well-chined, now to focus on the rest of the bones.|
|Peel back remaining vertebrates.|
|Using the tip of your knife, cut the buttons out.|
|Done! Now, to focus on the plates.|
|Trim away any remaining meat and push your knife|
underneath the plates. Be sure to cut away from yourself!