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Started By
Message
butchering a whole, unpeeled, beef tenderloin
Posted on 11/8/12 at 3:32 pm
Posted on 11/8/12 at 3:32 pm
who does this on here? Is there a large cost savings?
What do you do with "the chain"?
Im thinking about getting a five pound one, or so.
What do you do with "the chain"?
Im thinking about getting a five pound one, or so.
4
Posted on 11/8/12 at 3:33 pm to KosmoCramer
buy one that is larger than 5 lbs.... call it 5 up..
Which means you can get larger center cuts off of it
not hard... just need to figure if you want to eat a head cut or not .. I use it to make kabobs
^---- tail ^---Center ^--- Head cut
Which means you can get larger center cuts off of it
not hard... just need to figure if you want to eat a head cut or not .. I use it to make kabobs
^---- tail ^---Center ^--- Head cut
This post was edited on 11/8/12 at 3:38 pm
Posted on 11/8/12 at 3:36 pm to KosmoCramer
Alton Brown did two shows dedicated to this exact thing. I'm sure you can find the process on youtube.
He used the chain meat to make a philly cheesesteak but I'm sure you could treat it like a small roast.
He used the chain meat to make a philly cheesesteak but I'm sure you could treat it like a small roast.
Posted on 11/8/12 at 3:49 pm to iAmBatman
I watched both (I've actually been watching good eats like crazy online) and i'm hooked on good eats and the beef tenderloin in general.
I live alone, and cook for people once a week or so, would freezing these after being cut be ok?
Ive never rally frozen meat before... I just buy what I know ill eat. I'm sure I sounds like a total Yankee right now.
I live alone, and cook for people once a week or so, would freezing these after being cut be ok?
Ive never rally frozen meat before... I just buy what I know ill eat. I'm sure I sounds like a total Yankee right now.
Posted on 11/8/12 at 3:52 pm to KosmoCramer
quote:
Is there a large cost savings?
if you need a few steaks and some stew meat, otherwise just buy what you need
Posted on 11/8/12 at 3:54 pm to KosmoCramer
Huge cost savings.
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