I watched 5 or 6 vids of "dressing up" a beef tenderloin and this one is my favorite. It's very well explained and it works! I've cleaned up two nice pieces and both have turned out very nice. I save $5.00 per pound and only lose about 1 lb. when I'm finished. If you think you can do this with a Walmart knife, think again. If you're serious about trimming your own meat, i.e., beef, chicken, pork, invest in a good chef's knife and a filet knife. Have them professionally sharpened or learn to DIY. (It's a hobby of mine)
I cut it up a couple weeks ago and I finally had my first filet mignon (I'm too cheap to pay steak house prices for that specific cut lol). It was amazing, and I saved a lot of money. Thanks for doing these videos, I wouldn't have thought to do this on my own.
I have had beef tenderloin every single Christmas Eve since I was a small child. As a teenager I worked at a small grocery store were the butchers were always shocked when I picked up that 8 pounder my mom had ordered. I always go to my butcher the day after Thanksgiving and ask them to find me the biggest one possible. Normally over 6 pounds. This is our family's one tradition that hasn't waned over the years. We always had "Big Meat" over "Big Gifts".
Can't thank you enough for the silver skin trick! It's gonna be life-changing. Now I'm excited to grind up my next round of chuck roasts! 🍔Big Ole Thumbs Up from me 👍
the blue cheese you are talking about is italian blue cheese called GORGONZOLA !! you can melt it in a bowl and dip the meat in it before you eat it,bite by bite! you can tell what class of restaurant you are in very quickly, if they dont offer it, maybe u need dine in a higher class place!! 😊
One tip for removing silver skin. Start removing silver skin from the head of tenderloin. Removing from narrow to wide makes it easier, faster and (with practice) a higher yield
I’m into canning so the meat trash I freeze and throw it in later on to make my beef bone froth. I do the same with any chicken scraps and carcass and skin or fat. I make and can my own chkn broth. Same with turkey. I’ve never done this with pork though. Maybe I will . Not sure.
love the video. you mentioned a boning knife you recommended with a link to it. how do i get one? what is the link and how do i get you the credit for the sale?
Hi, there new subscriber here and started buying full slabs of meat instead of cuts… quick question (sorry if it’s stupid) do we just freeze the rest and will it still be the same quality? How do I store the excess in order to keep it somewhat of a good quality?
This is my newest video that goes into cost of cutting your own tenderloins. I Saved $40 at the Grocery Store Buying Steak.. Let Me Show You How! th-cam.com/video/fL89gyZJr2w/w-d-xo.html
The only thing that is thrown away is the silver skin. It is a very tough connective tissue that brings no flavor to the party. When you look at it the inedible waste on a whole tenderloin is really quite low.
The term "Edible Waste" is so gross. Maybe it should be called simply "Usable Scraps." lol "Scraps we can use" and "Waste" (or Trash) would be my terms.
Butcher Wizard learns from other youtube videos, and makes poorer quality content, leaving out the skill part, and the knowledge part. Basically horing (with a capital W) for views.
That's all you've got to say? Not which other youtubers he's copying. I'm curious to go watch them. Are you leaving this as a cliffhanger? Just a statement cutting somebody down🤷🏻♂️
What a dumb comment 98% of content on TH-cam is of people coping others and making their own content! 🤣 the other 2% is worldwide News! which can’t be copied for obvious reasons.. Troll
The "head cut "is called a butt tender.i think ive watched 5 of your videos so far and your yield on beef primals are horrible!!you waste way more beef in your grinder than you think.
I watched 5 or 6 vids of "dressing up" a beef tenderloin and this one is my favorite. It's very well explained and it works! I've cleaned up two nice pieces and both have turned out very nice. I save $5.00 per pound and only lose about 1 lb. when I'm finished. If you think you can do this with a Walmart knife, think again. If you're serious about trimming your own meat, i.e., beef, chicken, pork, invest in a good chef's knife and a filet knife. Have them professionally sharpened or learn to DIY. (It's a hobby of mine)
I cut it up a couple weeks ago and I finally had my first filet mignon (I'm too cheap to pay steak house prices for that specific cut lol). It was amazing, and I saved a lot of money. Thanks for doing these videos, I wouldn't have thought to do this on my own.
I haven’t eaten in a steakhouse in about 10 years. Cooking your steaks at home is so much better and cheaper. Thanks for watching.
I’m currently learning how to cut meat at work. Your videos have been very helpful. Thank you, you have earned yourself a subscriber.
I have had beef tenderloin every single Christmas Eve since I was a small child. As a teenager I worked at a small grocery store were the butchers were always shocked when I picked up that 8 pounder my mom had ordered. I always go to my butcher the day after Thanksgiving and ask them to find me the biggest one possible. Normally over 6 pounds. This is our family's one tradition that hasn't waned over the years. We always had "Big Meat" over "Big Gifts".
Unless they are gifts that help in preping for the big meat, ie. Knives, vacuum sealer, meat grinder, etc.
UP Michigan?
Simple & easy explainable video without unecessary bullshit. Thanks a lot man!
Great videos, I have been buying wholesale meat and cutting it up myself,for years, but now I will do it the right way to
Can't thank you enough for the silver skin trick! It's gonna be life-changing. Now I'm excited to grind up my next round of chuck roasts! 🍔Big Ole Thumbs Up from me 👍
You can use the back side of your knife instead of the cutting edge. It helps to prevent cutting the meat.
Your channel is phenomenal. ❤
Very clearly explained and I already know how. Good job.
Great information! Thanks for sharing your knowledge
Love your videos- very informative and saves me money. Thank you for sharing.
I've dont this for a while, using the off cuts for stirfry and roasting the rest to make beef stock.
Hatless with the black polo is a good look for you. 🤙
Excellent video. Often wondered about this particular subject, now I will try it myself. Subscribed!
Brother! I think you are my spirit animal! hahaha thanks for being awesome! Great Videos!
Thanks for watching
the blue cheese you are talking about is italian blue cheese called GORGONZOLA !!
you can melt it in a bowl and dip the meat in it before you eat it,bite by bite! you can tell what class of restaurant you are in very quickly, if they dont offer it, maybe u need dine in a higher class place!! 😊
Excellent video. Thank you.
Wow great explanation, Thanks
Love the video Tenderloin is my absolute favorite, so I will be trying this. How do you store unused portions, and how long can you store them.
Hey Yo! just subbed & alrady learning so much. Thank you sir
Great video.
One tip for removing silver skin. Start removing silver skin from the head of tenderloin. Removing from narrow to wide makes it easier, faster and (with practice) a higher yield
I just toss the edible scraps into the air fryer for 15 minutes, drain the fat into a container, repeat until the scraps are crispy.
Excellent video! What would you grind the edible waste with? As is or blend in other cuts? Would make a good video in itself.
WHEN IS THE TAIL RECIPE COMING? Great vids thanks.
I cut the tail in half, then reverse one half and tie the two half's together and cut it into steaks as well.
Could you use the waste for dog food?
Do you have a video 📹 on how long to Cook a steak 🤔 ❤
I’m into canning so the meat trash I freeze and throw it in later on to make my beef bone froth. I do the same with any chicken scraps and carcass and skin or fat. I make and can my own chkn broth. Same with turkey. I’ve never done this with pork though. Maybe I will . Not sure.
The KING?!?!?
The rib rack is the king: meaty, fatty, delicious!
The tenderloin is the Queen
Tender, lean, delicious as well 😋
That's what I think 🤔
love the video. you mentioned a boning knife you recommended with a link to it. how do i get one? what is the link and how do i get you the credit for the sale?
Hi, there new subscriber here and started buying full slabs of meat instead of cuts… quick question (sorry if it’s stupid) do we just freeze the rest and will it still be the same quality? How do I store the excess in order to keep it somewhat of a good quality?
Do you recommend a certain knife brand?
You might want to post your cost savings for the algo. I'm surprised by how little views this video has.
I just have to ask; how much money did that beef tenderloin cost?
This is my newest video that goes into cost of cutting your own tenderloins.
I Saved $40 at the Grocery Store Buying Steak.. Let Me Show You How!
th-cam.com/video/fL89gyZJr2w/w-d-xo.html
None of your product links work.
I don’t like the idea of a trash bowl I feel like u can use those parts for a beef broth😊
The only thing that is thrown away is the silver skin. It is a very tough connective tissue that brings no flavor to the party. When you look at it the inedible waste on a whole tenderloin is really quite low.
wheres the recipe for the tail cut
❤🔪🥩
You sound is off. Too low
The term "Edible Waste" is so gross. Maybe it should be called simply "Usable Scraps." lol
"Scraps we can use" and "Waste" (or Trash) would be my terms.
why not keep the fat and everything? whats the harm?
Butcher Wizard learns from other youtube videos, and makes poorer quality content, leaving out the skill part, and the knowledge part.
Basically horing (with a capital W) for views.
That's all you've got to say? Not which other youtubers he's copying. I'm curious to go watch them. Are you leaving this as a cliffhanger? Just a statement cutting somebody down🤷🏻♂️
What a dumb comment 98% of content on TH-cam is of people coping others and making their own content! 🤣 the other 2% is worldwide News! which can’t be copied for obvious reasons.. Troll
Vegetarians make the worst trolls. Weak
@@hovsepian Agreed. I'm not even sure what the diet of a troll consists of
If you can't stand it that much, then, why the hell are you even here? Go watch the other videos then.
The "head cut "is called a butt tender.i think ive watched 5 of your videos so far and your yield on beef primals are horrible!!you waste way more beef in your grinder than you think.