re: Meat Fabrication: Beef Tenderloin

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What are the pros/cons of butchering beforehand

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PROs: consistency, portion control, flexibility, storage, reduce food waste. CONs: labor intensive, increased overhead, requires skill

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You could also just cook it any way you want then cut after?

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Absolutely, especially if you are feeding a good size group. There's only two of us that deserve filet and a third that get rewarded filet, so the excess is stored for future consumption.

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You can cut filets before putting them in the water bath then sear off, or sear the entire thing then cut pieces after

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Absolutely, but then the whole thing is cooked and you have to consider proper cooling, storing, and reheating methods. By portioning out the whole filet, you increase the flexibility of how much you can prepare at any given time. For long term storage I season the filets with salt, add a pat of butter the bag, and vacuum seal them individually. That way if it's just me and the wife lady, or if we have guests, I can pull however many portions I need to complete the meal.

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I've heard of select, choice, choice plus, choice premium, and prime. Never heard of inspected lol.

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I think it just means it's ungraded, but they want to make it sound nicer by having USDA in the name.

I bought 4 from Winn Dixie. Time to trim them up tomorrow. In my amateur opinion, the marbeling/grade probably matters less for a lean cut like the tenderloin/filet. I've cooked these cheap tenderloins before and they always come out amazing and tender.

Thanks that all makes sense. We did it for Christmas whole and everyone loved it so wanted to make sure there wasn’t a better way or more specifically my way was good too

Dismantling. Deconstruction. Modification. Dissection. Portioning. All could be appropriate.

Fabrication? That’s insanity.

Here's 2 of mine. You can definitely see the massive difference in marbeling and texture between the NOLAGT's Prime and the ungraded tenderloin. I'm dry brining in the fridge overnight, so by tomorrow they should be much more firm and have that desirable bright red color.

I also really need to get some twine to make them pretty, and three of my fat fingers may have been too thick of a cut. But they're going to be vacuum sealed and sous-vided, so I'm hoping they retain the filet/medallion shape when they come out.

Eta: It's amazing what a little salt and time can do for steaks.

That’s it!


Butchering: Beef Tenderloin

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Why? I don't think you messed up badly at all...

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gotta appreciate the double entendre!

Hey butcher this is Josh, can you please fabricate me a 9lb beef tenderloin?

Are you asking me to fornicate a bovine?

Oh heavens no. Just trim it and cut it into steaks.

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fornicate a bovine

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what you do in your free time is none of my business...