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LSUGUMBO
New Orleans Saints Fan
Shreveport, LA
Member since Sep 2005
6680 posts

re: Meat Fabrication: Beef Tenderloin
Trimmed up a 7lber last week. I cut the steaks too thin, but got 12 out of it plus the chain, which I seared in cast iron and added it to a bowl of kimchi stew.


BigDropper
LSU Fan
Member since Jul 2009
5317 posts

re: Meat Fabrication: Beef Tenderloin
quote:

I cut the steaks too thin


Just cook them faster on higher heat!

I developed a couple of guidelines for determining how thick to cut my steaks based off of weights from restaurant portion sizes. Filets at 8oz, NY Strip 12oz, and Ribeye 12oz.

Consider these rules of thumb (or fingers) next time you cut. Filets are 3-4 fingers thick depending on the girth of the tenderloin, NY Strips are cut as thick as my first and second finger combined, and Ribeyes as thick as my thumb.

Of course out hands are probably different sizes but, you can crate your own guidelines based off of this information, to help you in the future.

And if you want a thicker steak, cut it!


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10
tiggerfan02 2021
Auburn Fan
HSV
Member since Jan 2021
152 posts

re: Meat Fabrication: Beef Tenderloin
I usually throw mine in fajitas or stew/soup, but you could throw it in with other trimmings for burger meat I guess.
I like using it for the aforementioned purpose because it is lean and tender (of course you do have to shave it off the silverskin which takes a little time, but is worth it IMHO)


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20
Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
9476 posts

re: Meat Fabrication: Beef Tenderloin
quote:

What do you do with the extra trimmings?

I made some excellent fajitas with mine.
quote:

Could you grind it up chain and all and make burgers?

There's some silver skin in the chain that you would need to trim before doing that.


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KosmoCramer
Ohio State Fan
Member since Dec 2007
70485 posts

re: Meat Fabrication: Beef Tenderloin
quote:

There's some silver skin in the chain that you would need to trim before doing that.


A good additional tip for getting meat off the silver skin (after it's removed from the main cut):

Take a paper towel and press down on the silver skin. Grip a filet knife by the spine with the blade on the silverskin and the spine angled away from you, and essentially push the meat off the skin. Similar to the technique used when removing the sinew from a chicken tenderloin. Makes life much easier.


BottomlandBrew
LSU Fan
Member since Aug 2010
22576 posts

re: Meat Fabrication: Beef Tenderloin
quote:

Take a paper towel


It's amazing how grippy a paper towel is on stuff like that. Same with the back of ribs. It's almost undoable without a paper towel.


KosmoCramer
Ohio State Fan
Member since Dec 2007
70485 posts

re: Meat Fabrication: Beef Tenderloin
quote:

It's amazing how grippy a paper towel is on stuff like that. Same with the back of ribs. It's almost undoable without a paper towel.


It really is amazing.

I discovered the technique from Jacques Pepin's video on deboning a chicken.


TU Rob
Troy Fan
Birmingham
Member since Nov 2008
11354 posts

re: Meat Fabrication: Beef Tenderloin
I use the paper towel trick on chicken all the time now. I have a little three pronged fork with a nice thick handle, and just grab the tendon on the chicken tender and it slides right out.


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