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re: Meat Fabrication: Beef Tenderloin
Posted on 2/22/21 at 8:45 pm to BigDropper
Posted on 2/22/21 at 8:45 pm to BigDropper
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.
1
Posted on 2/22/21 at 9:06 pm to LSUGUMBO
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!
Posted on 2/22/21 at 10:46 pm to diat150
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)
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)
Posted on 2/23/21 at 8:47 am to diat150
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.
Posted on 2/23/21 at 9:59 am to Trout Bandit
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.
Posted on 2/23/21 at 10:43 am to KosmoCramer
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.
Posted on 2/23/21 at 12:00 pm to BottomlandBrew
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.
Posted on 2/23/21 at 12:10 pm to KosmoCramer
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.
Posted on 3/14/21 at 7:34 pm to BigDropper
I took the scraps off one of these and thin sliced with a knife. Made a Philly cheesesteak with it with leidenheimer French bread and it was legit the best cheesesteak I ever had.
This post was edited on 3/14/21 at 7:35 pm
Posted on 3/15/21 at 9:28 am to BigDropper
Nice, I'm drooling Monday am at work
Posted on 5/6/21 at 10:28 am to 24nights
Gonna bump this thread because it looks like Beef Tenderloin is a popular sale item this week.
Winn-Dixie has $6/lb "Inspected", $13 for Choice
Mathernes and Hi Nabor, $8/lb Inspected
Rouses, $20/lb Prime
Not sure about the Costco or Sams.
eta: For old pictures, if you hit reply on the OP, they will show up.
Winn-Dixie has $6/lb "Inspected", $13 for Choice
Mathernes and Hi Nabor, $8/lb Inspected
Rouses, $20/lb Prime
Not sure about the Costco or Sams.
eta: For old pictures, if you hit reply on the OP, they will show up.
This post was edited on 5/6/21 at 10:31 am
Posted on 5/6/21 at 11:10 am to Lsudx256
quote:
No disrespect but your total steaks ended up being 4 pounds. You had a 6+ lb filet. You butchered it and took out every ounce of marble on it. Even the best filet is left with a flight bit of marble for flavor. I hope they were great because you just paid $40-50 a lb for steak. It was actually sad to watch.
There is an old saying that says. " Better to remain silent and let people think you are stupid, than to open ones mouth and remove all doubt."
Remember this the next time you choose to speak on something you dont know anything about!
Posted on 5/6/21 at 11:43 am to USMCTIGER1970
quote:
There is an old saying that says. " Better to remain silent and let people think you are stupid, than to open ones mouth and remove all doubt."
Remember this the next time you choose to speak on something you dont know anything about!
FYI, later on the first page he also said this:
quote:
I will admit when I was wrong. I appreciate the education
People usually don't admit mistakes on this site. Gotta give him credit for that.
Posted on 5/6/21 at 12:08 pm to KosmoCramer
Glad you posted that Kos...
Posted on 5/6/21 at 12:21 pm to BigDropper
quote:
Glad you posted that Kos...
Posted on 5/6/21 at 1:02 pm to KosmoCramer
quote:
FYI, later on the first page he also said this:
Thanks just saw that!
Posted on 5/6/21 at 4:19 pm to BigDropper
I applaud your efforts. It looks like you know what you’re doing and are good at it. But your term “Meat Fabrication” bugs the hell out of me. You didn’t fabricate that tenderloin. The cow did. You modified the tenderloin. Please change it to “Meat Modification: Beef Tenderloin”. Tia
This post was edited on 5/6/21 at 4:20 pm
Posted on 5/6/21 at 4:26 pm to KamaCausey_LSU
quote:
Winn-Dixie has $6/lb "Inspected"
I've heard of select, choice, choice plus, choice premium, and prime. Never heard of inspected lol.
Posted on 5/6/21 at 6:10 pm to BigDropper
What are the pros/cons of butchering beforehand vs potentially cooking it whole then cutting at the end in a sous vide method? You could also just cook it any way you want then cut after? obviously you would do the first step to get rid of fat beforehand and get trimmings
You can cut filets before putting them in the water bath then sear off, or sear the entire thing then cut pieces after
You can cut filets before putting them in the water bath then sear off, or sear the entire thing then cut pieces after
This post was edited on 5/6/21 at 6:15 pm
Posted on 5/6/21 at 7:23 pm to Buckeye06
quote:
What are the pros/cons of butchering beforehand vs potentially cooking it whole then cutting at the end in a sous vide method? You could also just cook it any way you want then cut after? obviously you would do the first step to get rid of fat beforehand and get trimmings
A chateaubriand is more what you're talking about. Its the center cut roast of the tenderloin.
But you could definitely remove the fat and silver skin, sous vide, then sear. The shape would be a bit awkward and the sear would cook the tips unevenly.
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