|Grass Fed Shortloin.|
|I always start by peeling out the thirteenth rib.|
|At this point, you can either pull the rib off,|
or cut it out.
|Starting at the Loin-side of the primal, use the spine|
as a fulcrum and separate the meat from the bone in
as straight of a line as you can. Remember, get as much
meat off the bone as possible. The goal is zero-waste.
|Once you've finished cutting the meat from the spine,|
start peeling back the Striploin.
|After a couple of vertebrates you can see the|
'buttons' from a different perspective.
|Now that you're working your way down, you can|
start seeing you progress. Keep it up! Clean those bones
and be sure not to cut into the Striploin.
|Now that your Striploin is separated, either wrap it up or|
put it in your case (if needed).
|Chine the spine away. The trick with Bone In Tenderloins|
is that you don't use the saw to cut your steaks, you cut through
|Trim away the majority of bulk fat and firm up your Tenderloin.|
|Buzz off the excess bones.|
|Now that your Tenderloin is taking shape, trim off the remainder|
of excess fat and silver skin. At $27.99 per pound, your guests
aren't paying for any excess except for labor and Tenderloin.
|Grass Fed Beef is notoriously 'floppy' so whenever I get a special order|
for these, I'll tie the roast at each vertebrate to help hold the steak together.
|After wiping the sweat off your brow, take a look at your|
handy-work and be proud. This is probably one of the hardest
cuts to master.