How To Butcher A Beef Tenderloin

Questions, comments and supporting information can be found at this episode's show notes: www.stellaculin...
Learn how to butcher a beef tenderloin, turning it into filets. For more information, please visit www.stellaculin...

[@carlz5514]

Thanks for a great tutorial! I have never seen anybody remove the silver skin so easily with almost zero waste.I have filleted a lot of fish, but never thought of applying the same technique to a tenderloin!

[@gofast38]

5 years ago, and still my go-to video for my once-a-year Tenderloin Processing.

[@bradleyakulov3618]

Every year or so when I buy a filet, I always come back to this video for a quick refresher. Sure I can do it on my own now since I've done it a couple times successfully, but it gives me the confidence boost :)

[@Darthbelal]

Did a very good job showing how to break down a tenderloin, no stalling, uhms or wasted words, just pure info. THANK YOU!

[@johnw.8116]

Use this, slices meat like butter www.amazon.com/gp/product/B0033H7VI6/ref=as_li_ss_tl?ie=UTF8&fpl=fresh&pd_rd_i=B0033H7VI6&pd_rd_r=WS4FGNMTZAB1A8H6HVP1&pd_rd_w=1l6ez&pd_rd_wg=qoqsm&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=&pf_rd_r=CF8Z3FBSH4Y2NV5WG8AD&pf_rd_t=36701&pf_rd_p=781f4767-b4d4-466b-8c26-2639359664eb&pf_rd_i=desktop&linkCode=ll1&tag=product0d4-20&linkId=30bbc0dec79d54b0eab8bca11d918aa2

[@h2oskiaddict]

Use a survival knife in a kitchen to butcher tenderloin? I assume you are an Amazon affiliate member and by using this link you get a kickback from Amazon. That knife has zero use in a kitchen and it is utterly stupid to suggest otherwise.

[@mcallisterk]

What a waste of fillet

[@JacobBurton]

Thanks, I'm glad you found the video helpful. In this video, I'm using the 7" Shun boning knife from their classic line.

[@FirionFF2]

My local grocery outlet had 4 lb beef tenderloins for $30 and I knew I had to try it out! This video was perfect for a noob breaking the meat down, thank you!

[@revellaleif1212]

Never in my would I imagine myself learning to fillet, and your tutorial is right to the point.

[@jennifermcferran2296]

I just spent a big chunk of time watching quite a few videos before I attempt to butcher my first tenderloin. THIS ONE IS MY FAVORITE!!!

[@JacobBurton]

Glad you found it helpful. Let me know if you have any more questions.

[@MaXimus666789]

Dude, even though I’m trying to just learn how to cut this meat up and I’m not the most interested. You sir deserve a award, this is what a KZbin video should be!!!! Great skill, great editing, great audio, great voiceover. Thanks a million!!!!

[@JacobBurton]

Thank you. Glad you enjoyed it!

[@BeardedBaldGuy87]

Thanks for the video! I just bought 4 tenderloins from the grocery store. They had them down to $7/lb. I have so much beef now.

[@gailb861]

Was going to ask what to do with the trimmed portions and you answered it in the end. I got a sausage grinder and will be using all of the suggestions. TY

[@RichMcGuire]

Awesome video. I've cooking for about 16 years and recently became a sous chef at a bigger place that does its own butchering(which is new for me) and this video is extremely helpful. Definitely subscribing.

[@JacobBurton]

rich mcguire Glad you found the video helpful. Congratulations on the new sous chef position.

[@orieumsroom]

This is proof that procrastination has no limits.

[@CRB9000]

Thank you. I'm doing a Beef Wellington for Thanksgiving and this year I had a whole tenderloin to work with.

[@honkbob]

Upside down like I've done fish for years just like he said (skin down). Never thought of that, brilliant. Even the tag of meat to hold it like the tail part of a large Salmon. nice!

[@tbpopje]

Bought one yesterday, just removed the silver skin and cut the whole thing into 2 inches steaks, you get everything in the same steak, a bit harder to eat but not as bad as a t-bone steak for example, unless you are doing a fancy filet mignon only party, just go ahead and do like me, by the way the part he said you should do hot dogs with, its god damn good as a part of the steak, it has some fat but its basically like filet mignon bacon. Also keep an eye for deals, I bought mine for 48$ (7lb).

[@lee9604]

Great video! Thank you, I couldn't have done without you!

[@psychovinny16]

Watched a few videos about this, yours is the best by far. Will be using this on Sunday for mothers day :)

[@ChaoPow]

Great video sir! Clear instructions and audio! Now I’m ready to tackle mine!!

[@ph11p3540]

.....And this is why I own a Kitchen Aid stand mixer with meat grinder attachment. Take all that meat off cuts and make them into ground beef. Thanks for encouraging the rest of the viewers, near the end, to reuse the tenderloin off cuts.

[@iandube8229]

Good video, I learned more than I thought I would, having cut a tenderloin a few dozen times before.

[@dainathomas26]

This was a great tutorial! Very straight forward and easy to follow instructions. Taking on my first beef tenderloin for Christmas Eve dinner and feeling much more confident after viewing this. I'm going to hit up my husband for that knife you're using. Thank you!

[@kretz130]

Everytime whole tenderloins go on manager special I grab one. And everytime I can never remember exactly how I cut it up, I come back to this video.

[@cookingwiththekingfish4068]

Thank you. Actually making one today. Although I cook a lot I never broke down a whole filet of beef.

[@paulgrossman8830]

single best video for this.

[@JacobBurton]

Thank you.

[@Rowsell98]

Red print on the cryovac typically indicates prime grade beef, blue print for choice

[@slopgangministries2686]

Best video I could find thanks!

[@Nickiewoo]

The flip-over action is really a smart move

[@X777-w6o]

so i watch a ton of video's and any of them convince me until I got to this one i watch this video one time and that is all it took thanks for helping with this video because I had no idea how to do it

[@barbarajohnson1497]

REALLY GREAT INFORMATIVE VIDEO...THANK YOU!

[@missmya3972]

My local grocery store has a whole loin like this for sale for $72.00!! I'm thinking of buying one now :)

[@alexmahmoud7602]

Only 7 years late, but we had them for $23.97. I believe they accidentally ordered way too much and had to get rid of them quick.

[@CoolPup98]

Thanks dude this shit helps a whole hell of a lot at work.

[@StokedOnSmoke]

Awesome video and very informative. Thanks!

[@JacobBurton]

Thanks. Glad you enjoyed the video.

[@davem7155]

Awesome tutorial. Thank you.

[@morgankitty1]

so, the reason why my costco tenderloin turned out crappy was because the chain and silverskin have to be detached and trimmed off ? when you see the marbling on these filets, does that indicate that this particular tenderloin was "choice" in grade ?. also, if you buy say a 6 lb tenderloin, will that dress out at about 4 lbs ?.....great post !

[@kertaraharjaii3956]

Thanks for sharing

[@victorcuratsa5721]

Nice job sir

[@BeefPapa]

Beautiful surgery. Great video.

[@sandiapillay9691]

Love it tx Chef! But alpt of wastage like the end bit you cut off. Both sides. And some fat and meat. Aside from inedible silverskin..what can be done with the trimmings, fat and discarded meat..looked like quite alot on the side tx

[@pimpbillson84]

thats definitely prime....the red lettering on the packaging equals prime. usually choice is blue lettering on packaging and angus is usually black.

[@mattkulesza7766]

bill mc I second that! For 1) the red lettering. 2) you can definitely see the certified angus beef shield. 3) I just got a case of those in today at my store! Haha

[@SOLDOZER]

The color means nothing.

[@mattmiller237]

Black Angus is not a grade. You have select (worst), choice (middle), and prime (best). Black Angus is a breed of cow

[@nicke5056]

@@SOLDOZER Sure it does. select and choice will be lettered in black, prime will typically be printed in red

[@MrTonyk391]

Matt Miller - you’re correct that black angus does not equal a grade but you’re also incorrect. No role is worst, then select, choice, prime. I think what the guy was saying though that it was a CAB program (certified angus beef) and cattle have to grade USDA choice to qualify. There’s several angus beef programs so not necessarily CAB but would be among those same lines.

[@E-man]

I agree

[@kobeyeung3764]

are u using the original packing bag for the wet aging??

[@michaelmendillo4614]

Excellent video ! TY ! 😁✌

[@JacobBurton]

Thanks, glad you enjoyed it!

[@cyanabee9966]

Don't throw out the fat, It's great for soup, and beef stew. You don't need to use it all at once. Trust me it gives and amazing taste.

[@tshegomalebana7297]

Chef please make new videos of restaurant style dishes.

[@whtchocolate7997]

When I get to work tomorrow I'm going to take off the silver skin like skinning a salmon the way you did. See what the other meat cutters say. Lol

[@cnc333]

What did they say?

[@zeymatis]

very good

[@scarrylarry213]

Great, video, bub. Thx.

[@razrash]

Ever tried using a Honesuki to break down a tenderloin? i find it somewhat easier than using a boning knife, but that may just be me...

[@solia8450]

Nice.

[@latranquilagr28]

I always see them at sams and had no idea what to do with it. ..but i do now 😆😆

[@רונןואלך]

you should makr from the meat tha left on the silver skin carpccio its an expensive part

[@chenxihong4212]

what kind of knife is it? i mean like Brand?

[@JacobBurton]

Chenxi Hong Shun

[@chenxihong4212]

Thank you! Great video

[@lucasdidomenico6220]

The removing of that silverskin, very nice

[@jchrg2336]

Butcher that beast!

[@mrhorrorjunkie7873]

Stop making me hungry!!!!!

[@mcallisterk]

Hacked that well wouldn't let you near another fillet if you worked in my shop

[@jimpimmers5387]

Well there's always one idiot know it all that has to criticize somebody. Post your video doing it otherwise shut the fuck up.

[@philrousseau]

As a butcher, my eyes are raining blood

[@lorenzolopez9832]

Could be cut a little better, nice video!

[@CourtneyCostanino]

Where on earth do you get whole tenderloins for $40? Please, share this secret!

[@randomano6508]

Does this also work if I’m using children instead?

[@luisjosequevedo7551]

Desperdicia un poco de carne en la piel

[@robbabcock_]

Filet for your staff meal? Man, I wanna work for you! ;-)

[@kw5839]

Excellent video. Thank you.

[@JacobBurton]

Thank you. Glad you enjoyed it.

[@JacobBurton]

Yes, the reason why your tenderloin turned out "crappy" is because the chain and silver skin should first be removed. The marbling on the tenderloin in this video was on the high side of choice. I've bought choice tenderloins from Costco before and have always been pleased with their quality. Depending on the skill of the butcher, a tenderloin will yield about 50-60% by weight. I normally shoot for 7 fillets per 6 pound tenderloin. Remember, scraps can be ground & used for burgers/pasta sauce.

[@The-Real-Jami]

I hope I don’t get ill because I ate the chain and silver skin. atleast I know what to do next time thanks!

[@GR8APE69]

​@the-real-jami4411 You won't get ill. It probably just wasn't a very fun piece of meat to have to chew on for forever and ever. Probably not a whole lot better on the way out either!

[@The-Real-Jami]

@@GR8APE69 yeah I didn’t get sick :D an no it wasn’t😂

[@ronster369]

Thanks for the great video. I took on my first whole tenderloin that I found for $9.99 a lb. I figured all I had to do was take it home, slice it up and vacuum seal and wha-la.....I gots lotsa filet mignon steaks wrapped and ready to go. Meanwhile saving $5 to $7 a lb. instead of buying already cut and ready for the BBQ filet mignon. I was already a winner...right? Then I decided to look up videos to make sure I didn't eff up a 7 1/5 lb. of meat that stretched at least 2 1/2 feet long and that cost me $75. That was when my life changed forever. Long story short - After 2 1/2 hours on Sunday I butchered the tenderloin and neck to perfection, thanks to you, and after another 2 1/2 hours on Monday I butchered the chain and got 3 large premium hamburger patties out of the deal. Was it worth it.....? Not so sure. I would be curious how long an experienced butcher would need. 5 hours for me seemed like eternity.....

[@nadinegriffin5252]

Thanks for the video. My husband raises beef and I currently have 4 tenderloins in my deep freezer. At least now I have some idea of what to do with them.

[@asif_es]

Thanks Jacob Burton! What a pleasure to watch a pro at work (specially when the video is properly edited too!). No wasted words, no wasted images, no wasted beef, ... what more can you ask for!

[@geppy9663]

I came here from Hell’s Kitchen when a guy wasted a filet mignon

[@GamernetsLP]

same!

[@JacobBurton]

I think you and I have different view points on what a proper yield is. In a fine dining kitchen, the uneven meat that's attached to the underside of the tenderloin is always taken off and it's considered bad form to leave it. In larger restaurants that charge cheaper prices, an argument can be made for trimming less meat to get a better overall yield. As I'm sure you know, all the scrap is used in other profitable dishes that help offset the cost of the tenderloin, allowing me to trim more.

[@dellboid]

Chain goes in sauces etc. The way it should be.

[@bruh-uq2zx]

I’m here cause of quarantine

[@jpriley01]

My local grocer has cut prime tenderloin at $22/lbs and Sam's Club has the whole loin at $11-12/lbs. Its time to start making my own cuts. Your video has given me the knowledge and confidence that I can butcher it myself and save a lot of money. Thanks for the video!

[@randy796]

Well I’m from the future and we now pay anywhere from $35-$45 a pound for cut prime tenderloin and $25-$35 a pound for the whole prime tenderloin.

[@antman2807]

Really good tutorial. I have watched some shockers in the past where observing isn't very clear or they move too fast/slow with instructions. This is perfect and easy to comprehend.

[@TheBlackKakashi]

I had to watch this after the guy molested the fillet on Hells Kitchen 😂

[@ARMYStrongHOOAH17]

beautiful! where I work I've always just trimmed silverskin and excess fat, I've never separated the head and the chain but man that's beautiful, if my boss lets me I might start cutting them like this

[@benjaminlane21]

As a butcher, I leave the head in tact, tie the last three steaks of the head for a greater yield and sale the tail for a reduced price. That being said, for a fine dining restaurant, I'm sure everybody wants a "center cut" fillet. And I hope you charge 'em for it. I also hope that you put the chain, tail and head to good use somewhere else.

[@robertjohnston7285]

Yeah, he said to save all that stuff and.usenitnto make ground beef, sausage, burger patties, etc. 👍

[@Blrdman]

Also staff meal

[@Hallowsaw]

Terrible. Must be a chef and not a meat cutter.

[@moonblink]

Why "terrible?" It looks like he cut carefully, trimmed, and portioned nicely.

[@michaelrossi4668]

Thank you for commenting on the lack of flavor in the filet. Not that its bad. It is good but most people who run out to buy a "good cut of beef" roll toward the filet. It is tender but im a flavor guy. Flavor is critical to me. I choose top sirloin, strip or rib before filet mignon. People ask me "is this going to be tender? And i think it's a terrible lazy question. Sirloin is SUPER flavorful and a prime or choice top sirloin is plenty tender....+great flavor. Thank you

[@tman696]

I’ve watched many tenderloin breakdown videos, and this is by far the best I’ve found. Great explanation, pace and presentation

[@trumanhw]

Excellent. It was like playing a shell game keeping track of which side the Filet Mignon came from as you flipped it over, back and forth and back and forth... 🤣 but I got it. Usually, they combine the head in with Beef Tenderloin ... when there's just no point in doing so; as shown here, they could just make one contiguous steak out of it instead of requiring consumers trim it themselves ... and sometimes it'll fall apart there, too. GREAT GREAT GREAT video. A+++

[@Hollywood41642]

started with a 5 pound tenderloin ended up with a 2 pounds of filets ..

[@arifpriyohutomo9588]

well the rest of the meat can be used as a sausage, that's what butchers usually do

[@xivwords5448]

I got a 6 2 they had them for 9$ a lb

[@chrisysk91]

Beautiful trimming skill, I currently have many opportunities working with beef tenderloin at my workplace and this video definitely helped me a lot. Thanks!

[@roberthutchinson6153]

This is the way it's done ... many thanks for an excellent video. Clear, concise guidance for us amateurs.

[@robertrisk93]

Great video, no nonsense talk. Superb knife skill. A true master. Hat off to you sir.

[@bbqbrothers3648]

Wow! New SUB here! I recently made a Tederlion Steak on open fire and your dish look amazing!'Hope to stay connected! 👍☺️

[@MsAnteos]

I bought the grassfed tenderloin.. but it doesnt look the same like this.. I having the hard time finding the 3 pieces esp that outer long cut.. so I just look at the grain and cut it. am I cheated by the meat supplier? now It makes me wonder if thats not a tenderloin I bought.. sigh..

[@ryanrod4740]

LOL this is hilarious. You're so dumb!

[@beachbum4691]

Jees' what a "very necessary" educational, (though I would have filleted my own fingers a dozen times) having bought a whole tenderloin with no idea how to prepare it I simply went about the business of removing everything save the lean meat as best I could: and used almost all of it in three terrines, which worked very well, next time I'll have a much better idea. I paid about $26US for 5.5Lbs which is about $4.75US a lb., But I'm in Perth in Western Australia; one of the world's most isolated cities and the whole tenderloin was being heavily discounted and I decided not to resist temptation this time. (Local=$38AUD for 5.5Kilos)

[@Allahuma.sali.ala.muhammad.]

Thanks a bunch, 6 min in and I already paused the video and successfully butchered my first tenderloin!

[@thegamerscloset9181]

You did everything right besides making your filets literally 2 inches or more. Way too thick.

[@HeatherSpoonheim]

I recover a lot of meat from the chain by scraping it down while pulling out all the connective tissues. We use this meat to make a stew with really thick gravy, then put that in little filo bags -"baluchon" - to serve as an appetizer. The little ends that we cut off for squaring up go onto mini kabobs for add-ons to some of our plates. The hard lumps of fat get tossed, but the connective stuff that still has some meat on it goes into a bucket to be rendered out for our beef stock. Profit!

[@jakeburton2568]

I ordered a 1/2 beef from a local butcher and it only came with 4 tenderloin fillets. I was curious if that was correct and found your video. Looks like if they didn't do a very good job it would be correct. Also nice name haha.

[@bobgrob4]

my wish is that people learn what the filet mignon is because most people ive encountered, including restaurants, meat packers etc....call every filet a filet mignon. I guess for marketing and it just sounds fancy. Mignon means small or petite.Awesome video!

[@MFlexman]

Great. Looks like you could’ve gotten about 8, 8oz fillets and 3-4 medallions.

[@connerscott9082]

Meat cutter by trade here . When the label on cryovac is written in red like that it means it is usda prime . Choice will have a blue or black inked label. The marbling in these filets confirms this so don't be sad if your choice filets don't look like his! Also you should never cut towards your hand always away especially when not wearing any protective equipment

[@alvalan21]

Good video... only piece of meat that I was worried about was your f*cking ring finger... God damn looks like that finger was begging for air!... Sorry but you have to get a ring that fits your finger bro. Otherwise, good video overall.

[@funnystuff9602]

Can’t imagine creating/paying for that much trim in 2021. $27.99lb where I work and Whole Foods is $31.99lb

[@mrearlygold]

when did "marbling" start to appear on filet mignons? I cannot remember real prime filet's having any such marbling, but it seems like all of them do nowadays.

[@dennissaner2151]

I asked the kid at the butcher counter to give me 3 good pieces of beef tenderloin. When I got home I couldn’t believe all the fat and silver skin attached. I trimmed some off myself and broiled the steaks and enjoyed tender bites amongst sinewy bites. It also looked like they had definitely cut the pieces wrong. Where you had cut and then turned the meat on its side they had just cut the tenderloin into 4 or 5 pieces as it lay on the cutting board.

[@hollisterman06]

I love this video. I have portioned about 8 tenderloins using this video. Excellent!