Just had a hell of a time breaking down and cutting a prime beef tenderloin from sam’s
as a woman who really likes steak I also really like good prime filet steaks which = more money. So I watched like 6 videos on how to break down the head, chain take the silverskin off cut the tail end into medallions etc. There was so much fat. I didn’t know when to stop. The chain was easy to figure out where to remove but the head/muscle area I didn’t know where the tenderloin for the filets ended and the muscle began. I feel defeated. I only got 5 whole filets (cut 2 inches thick each) and two good handfuls of medallions and maybe half a pound of stirfry/strip meat which I just hope I cut and trimmed right so it won’t be chewy or dry out.
I did this with a whole pork loin for center cut chops and everything else but I feel like that was so so much easier than the beef to do. I wasn’t lost at all.
Does anyone have a favorite video or tips?