How To Cut Your Own Filet Mignon Steaks in 7 Minutes

[@ButcherWizard]

Get Your Butcher Wizard 6” Boning Knife Here www.amazon.com/dp/B0D3FHKF8P?maas=maas_adg_039FF9F14BA5A72920BF695E1A23A8FB_afap_abs&ref_=aa_maas&tag=maas

[@tct9mm151]

I trim the silver skin off the "chain" and bbq it! The extra fat is even better than the steaks! So much flavour.

[@thomasboyd6242]

Thanks for showing me this! You make it look so easy and it’s not but I keep trying.

[@sandrapicard422]

Well done! We are going to look into this! Thanks!!

[@thegoodgeneral]

Your audio is greatly improving, good job dude!

[@vincentandmary2001]

Thank you so much for showing me how to butcher a filet.

[@fantasticfamily5004]

I’ve been doing this. And it’s fantastic

[@Smoke_N_EmbersBBQ]

@butcherwizard great breakdown sir!

[@AhmedElHamidi-MSIT]

You so lucky to have this Price at Costco USA, in Canada is $50/lb from Costco as well

[@dale1956ties]

For the algorithm

[@JSFGuy]

Not necessary, you just had to say something?

[@dale1956ties]

@@JSFGuy It's my understanding that comments help drive the video up to where it's recommended to more viewers. Not that it's any of your business. What? Are you comment police?

[@JSFGuy]

@@dale1956ties as I said, it's not necessary. If it is why don't you comment something applicable to the video? No need to deflect on to me for asking as if on the comment please. You posted on a public platform on an open channel so, deal with it. Did you watch the video?

[@dale1956ties]

@@JSFGuy If it was simply a question, I apologize. I took it as "You don't need to comment in that way" which was what chapped me a bit. Yes, of course I watched it. I'm a subscriber and like to support the creators of content I subscribe to by liking and commenting. If I don't really have anything to say I just do what I did. Again, I believe it helps push the video out to more feeds. Fair enough?

[@JSFGuy]

@@dale1956ties Well sure, usually you just say something about the video contents.

[@jeffreypinder9398]

Well done. Might be a path for me, I'm spending a fortune at the grocery store. I have a shrink wrap machine.

[@Chaddingway]

The chain is great for cheesesteaks

[@BetterWayLiving]

Does the silver skin lend anything to making a bone broth?

[@ronaldebrownjr5622]

Thanks!

[@richrico9783]

Thank you.

[@CougarClan]

Love your channel, but explain to me why the loin is referred as the "tender loin"? The actual tender loin is found is inside the body cavity... is it not?

[@DareDog.]

Hanger steak you’re thinking of? Hanging tender. The Loin referred to tenderloin as its tender piece of meat.

[@michaelvandenheuvel317]

Freeze must have a defrost alarm.

[@88KeysIdaho]

So- which of those filets is the Filet Mignon? Did I miss the point? This video seems strangely edited at the end.

[@DareDog.]

0:49 he shows where. Near the top. The chateaubriand.

[@88KeysIdaho]

@@DareDog. Is Chateau Briand the same as Filet Mignon? Maybe I'm confused what this video is about.

[@Whyus793]

They are cutting it from that cut / location in the whole tenderloin.​@@88KeysIdaho

[@Burtsdesserts]

Choice or Prime? Lol

[@edmor1086]

FTA

[@hxhdfjifzirstc894]

Hey Wizard, your audio volume is way off, switching during edits -- it goes from normal volume to quiet, when you switch scenes.

[@ryanj9943]

Could it be a voice over after he films?

[@Classiksoul85]

First

[@JSFGuy]

First grade pick me? Why are you here? You want some attention?

[@Classiksoul85]

@@JSFGuy😂

[@JSFGuy]

@@Classiksoul85 🥩...🍗.... Did you watch the video?

[@Classiksoul85]

@@JSFGuytwice now, you?

[@JSFGuy]

@@Classiksoul85 twice what? Watched it?

[@hihi695]

[@JSFGuy]

What's that for?