How to Trim a Whole Filet Tenderloin for Beginners FULL VIDEO!
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- In this video, I’m going to show you how to trim a whole filet tenderloin for beginners, so you don’t have to be afraid of buying a whole beef tenderloin and butchering it yourself to save money!
Would you rather pay $25+ per pound for filet or $13 per pound and do some of the work yourself?
I’ll show you how to break down the whole tenderloin into filet mignon steaks and what I use to package them for storing in the freezer. And I’ll also show you the very small amount of waste that I end up with… you’ll be surprised at how much of the whole beef tenderloin is usable meat!
I got 10 cut steaks, plus one roast, plus a lot of great fat scraps that I’m going to grind up and add to some other beef for awesome burgers.
Bottom line - Don’t be afraid to cut your own whole beef tenderloin! I’ll walk you through the steps, and you’ll be enjoying your filet mignon steaks in no time!
#butcher #wholefilet #howtotrimafilet #tenderloin
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Thank you so much for not starting with a pristine cut of meat. So many tutorials show whole beef sections that are already pre prepped. When I buy a whole section, it looks like it was just rough cut off the bone. I can't even tell which end is where. Thanks to you, I get it now!
Thanks for the video. My brother cuts his own like you do. With that said as we were talking he said it was easy but I've always been hesitant because I've never done it before and was paying for those expensive ass 2 packs of steak. After watching your video I'll snag a whole loin and go at it just like you did. I'll obviously have the video playing in front of me and go step by step as you did to be successful. This is going to save me a ton of money this year so thank you a thousand times over!!!!!!
Hey Joe thats great to hear...just take your time, no need to rush and stay patient. Worst case you have more fajita meat but ultimately you will get it...
Well done sir.
Smoking brisket tonight. Took me 30 minutes to trim it.
JT
Thanks for coming from the real world bro. Much appreciated, God Bless. Dave
Appreciate that...
Very informative! I shall follow your instructions & give it a try. Thanks so much.
This is a great video. Did I miss the part where you may have pointed out how big (in pounds) that tenderloin is?
I am very interested in breaking down bigger cuts of beef into steaks for the freezer, etc. My question is, can you buy a big cut, put it in the freezer, then when you have time, thaw it enough to cut it, then vacuum seal the steaks and re-freeze? I’ve always heard re-freezing is a big no-no. I already bought 2 pork butts with the idea of making breakfast sausage, which are both in the freezer now. Can I thaw them enough to grind, then package for sausage and re-freeze? Thank you so much, I’ve watched you from the beginning, and have not only enjoyed, but learned a ton!
Personally I think its fine...BUT a few things to take into conversation..
1. the moisture in the meat when froze acts like frozen water lines in the house...when thawed they burst....making the moisture escape easier...
2. when refreezing...its make what I just mentioned worse..but pork butts for sausage, or broken down pieces of meat would be ok...Typically you higher ends pieces like filet, ribeyes or steaks in general you can tell the difference...
3. The most important...and I can not stress this enough..its really important to thaw correctly...NOT in water..NOT on the air vent..NOT on the counter...100 needs to be in the refrigerator till 100 thawed..this allows the meat to SLOWY thaw correctly and allow the moisture to stay in the meat as much as possible
I'm a butcher for a profession and I think your doing a great job.
Well thanks Mathew....mean alot....hard to do something and teach about when it only happens on occasion....when profesionales like yourself do it it looks so easy.
Good video Neil, pay no attention to the people who say negitave things , I have butcherd probably 200 deer 50 antelope 14 elk and 5 buffalo over the iast thirty years.. (THE BUFFALO WAS THE HARDEST ) I don't know everything and never will ,you are doing a good job my friend..PS.. I'll bet the vegetarians will hate me. But I fed my family for over 30 years.bottom line you are doing a great job.... THANK you Frank from montana....
Thanksgiving Frank. Merry Christmas to you and your family.
Thx for taking the time.
Great video thanks for showing a lot of people had a breakdown a big chunk of
Glad it was helpful!
Great video!
Thanks!
Awesome video. That's a great way to save money and ensure you have quality meat available. Thanks for the cutting tips. Merry Christmas to y'all.
Merry Christmas Terry. U like the hire
Elk and venison are done the same way. Thanks for the video.
Yes they are. Miss those days. Hunt for 5 min and clean meat for 2 days
Awesome video Neal! That was so informative and right about the knife(s) as long as they’re sharp. Some of those scrap pieces I’d cut up, smoke them and make chili with them. Dang I’m getting hungry just thinking about it! Wishing you and your family a Merry Christmas and a Wonderful New Years!
Im going to take the scraps and a ribeye to make a fresh grind burger on the griddle. Merry Christmas brother.
That sounds awesome.
I’m going to try it! What’s the normal weight of a loin?
somewhere around 4 to 6 lbs whole
Thank you for this video!
Glad it was helpful!
Great video Sir
Thank you...
I use a 3 piece Top Chef knife set, and I can usually find a whole tenderloin for $20 to $30
Dang son. 20 to 30 fir a whole tenderloin. Heck u should buy in bulk then redistribute fir a healthy profit. Thats awesome.
i just bought 5 beef tenderloins for 60.00 total it weighed 17 lbs
At our health market grass fed whole tenderloin is 10.99 per pound
Sorry 14.99 per pound
Good info vid for folks who want to learn about controlling their own portions and style of cuts from larger primals. So many options.
On the knife thing for any viewers who might doubt their knife skills compared to yours, and don't think they can handle the larger knives with adequate dexterity. My favorite knife for most of what you did today would be a six inch boning knife with a slightly curved blade (mine's a Dexter, under $20). It feels like an extension of the hand for a more controllable cut. Similar to that "steak knife" you mostly used today.
Thats a great option. Merry Christmas Bob.
Thank you for your direct comments!
Any time!
There ya go, Silver Skin, not Sinew. Got it right after I commented
Great video and very informative. You do it exactly like I do.
Great to know I didn’t butcher it. Pun intended. 😂
The only depressing part of this video is that I can't afford to buy the cuts of meat you presented !!!
What you are calling the Sinew others are calling Silver Back or Silver Skin
Automatic thumbs up 👍
How much is the same thing now.?❤
ahhahaha Thanks...im not sure...but just at costco they had them for 16.99lb...i didnt think it was that bad
You are really incorrect!
Your video was waaaay too long, and i turned it off after 7 minutes.
Sorry, just giving u feedback, (as i have looked at several of these).
7 min...wow....my average is about 12 to 15...ina video...sorry they are not for you..