FireChiefGourmet.com How to trim and cut a Beef Tenderloin

[athleticprowess]

Good video, thanks very much.

[Mosparx78]

I hate trimming off the silver skin, but you make it look easy. Thanks for the good video!

[keyota4me]

Helpful video. Can't believe it's $17 lb cut there. But then I live in rural Alabama. Just bought a whole 11lb tenderloin from the butcher for $2.99 lb.

[Sythrak]

Thanks, this was the only really helpful video covering this topic.

[ErieViews]

Thanks - learned a lot.



[garethpa]

Thank you for the video. I just bought my first tenderloin as it was on sale, and your video was the easiest one to follow.

[mikeeagleson]

Just cut my first tenderloin, you're very helpful, thanks, can't wait to cook! Love the shirt! rock on~

[bozman82]

Thanks for the video, very informative.

[PlatypusGuitar]

at first I was like: WTF is that shirt hes wearing?! XD

then I was like: he knows what hes talking about, regardless of how silly tye dye looks

[xandralynne]

Thank you so much!! Exactly what I needed to know!

[jillycat100]

Fire Chief, I just want to thank you for this video. I've never cut up a beef tenderloin and your video was awesome! It turned out great. Just boiling the stock. Can't wait to bbq it!

[FireChiefGourmet]

@jillycat100 Thanks for the nice comment. Enjoy the meal!

[django8000]

This is a very nice break down of a tenderloin. Thank you for posting it. I bought a tenderloin today and used your guid to cut it up. Please dont listen to peoples bitchen, your example was very helpful. Again, thank you.

[FireChiefGourmet]

@django8000

Thank you for the nice comments. You'll find once you start trimming your meat yourself, you'll prefer to do it that way all the time. Not only is it cheaper, but you can prepare it exactly the way you want it. And then marinate it perfectly. If you want more recipes or marinating tips, Join us on facebook, I post stuff almost every day.

Thanks again-

Fire Chief Gourmet

[bdeuster]

very helpful - wish i would have watched this prior to buying the tenderloin that's already been cleaned up... now i know for next time. Thanks Fire Chief!

[noosaslayer]

Nice video, very helpful.

Thank you.

[meeus69]

Learned alot m8 thx for the info. Now i got some cutting to do :)

[roeybannon]

Thank you for this informative video!

[firechiefdog]

Hi, this is the Fire Chief. As I explained before, the meat that is cut off the side of the tenderloin is used for other cooking, nothing is wasted. I don't know any fine dining restaurant that would serve a filet with the side muscle on it. And I do remove the silver skin about 2 minutes into the video. And I've always preferred a lean tenderloin, some other people might leave more of the fat on, but that's a personal preference. Good luck to you too.

[erok4506]

Not a very good job. maybe for a grocery store meat department but not for fine dinning. To much meat cut off, silver left on, and messing job cut off fat hunks. Best video for learning is by, theartin food. Best of luck.

[pghardin]

Hey Chief,

Thanks.

Good presentation. I can proceed with some confidence and make mama happy this weekend.

Paul

[FireChiefGourmet]

Thanks, Glad you liked it. Hope she enjoyed it.

Fire Chief

[pghardin]

It was wonderful. I rotissed it with some hickory. I made a bearniese sauce. Pretty good, but would rather have something thinner and maybe beef stock and or red wine based. Any ideas for the next go-round?

Thanks again.

Paul

[speway]

This is quite an education. I just purchased a tenderloin whole. Not sure how much marble it will have so I can't determine, as of yet ,the quality. I am anxious to clean it. Thanks for the video....prior to it I didn't have a clue.

[FireChiefGourmet]

Thanks for your interest. If you have any questions or get stuck, just email me at customerservice@firechiefgourm­et and good luck.

[streakn]

What's the difference between choice and prime?

[FireChiefGourmet]

Beef is rated on three grades - Select, Choice and Prime based on the marbling. Marbling is the amount of fat present within the meat Select is the lowest, choice is next and prime is the best. Generally, the more marbling, the better the grade because it adds to the tenderness and flavor of the meat.

Thanks for watching-

Fire Chief Gourmet

[archeeizm]

God I want that stew!!

[num1canefan]

What a waste when you cut off that side muscle all the way back to the butt end like that! You just lost at least a half pound of good useable beef.

[LeeAutoGroup]

Thanks for your input. The side muscle that I cut off in the video is not lost. It was used for a beef stock. The side muscle may be usable, but I think it is too tough and full of gristle to be part of a center cut filet. Most high-end steak restaurants would never serve a filet with the side muscle on it and if one came out that way I would send it right back. I am able to save a lot of money by buying the whole loin and using each part for its best use. Anyway nothing is ever wasted.

[cubanoinmiami]

good video . i hope to see more

[huangshuxianhk]

Very clear and useful, Thank you

[logos153]

Thanks. Much clearer than other videos.

[bwana2007]

Very helpful, thanks

[jonnyboom1]

Well done! I prefer to use the Head for steak sandwiches.

[efesair]

nice done!