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re: Meat Fabrication: Beef Tenderloin
Posted on 2/21/21 at 4:19 pm to BigDropper
Posted on 2/21/21 at 4:19 pm to BigDropper
I butchered a 7.6# one from Rouses last week. Got 12 1-1/2" steaks that ranged from 4-7oz each plus at least a pound of trimmings for $61. I trimmed off 22oz of fat and silver skin.
2
Posted on 2/21/21 at 5:50 pm to Trout Bandit
Posted on 2/22/21 at 6:34 pm to Trout Bandit
What do you do with the extra trimmings? Could you grind it up chain and all and make burgers?
This post was edited on 2/22/21 at 6:46 pm
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