Monday, April 11, 2011

Boneless Beef Tenderloin. The Breakdown.

Beef Tenderloin. 

Start by peeling off the Chain.

Once the Chain is removed, trim away remaining fat and silver skin. 

To take off the silver skin, start by running your knife underneath and towards the butt. 

If you go from the tip to the butt, the meat will stay smooth and the skin should
come off relatively effortlessly. 

Now the Tenderloin has been cleaned, tuck the tip under the roast.
Make sure the tip-end is square. If you're cutting the roast for steaks, you'll
want every steak to look its best.  

Whole Beef Tenderloin. 

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