The way I was taught to do whole peeled tenderloins was to remove the suet under the butt, remove the layer of membrane over the silverskin that you can just pull off, remove a strip down the center of the silverskin about 1.5-2" wide where it's thick, and remove the strap that runs along the top of the chain. But we'd leave the chain on and slice the whole thing into filet's - then put the tail out at a cheaper price (mines just 50 cents over cost for the tail)
One of the guys I have removes EVERYTHING - scalps it down to solid meat with no chain then slices it. .... he puts the chain out as sirloin tips at the moment, but I may have to make a separate PLU for him for Tenderloin Tips so I don't lose money when they go out for a 1.50 less than I paid for them.
So my question is - how far do you all go with your tenderloin cleaning?
I fabricate tenderloins for Dardens Capital Grille, and we take the whole chain off and cook it for the food bank (we get a donation credit for it.) They like to really clean the tenderloin. I have some good pictures, The important thing is that they want it smooth no tears in the meat, They want it nice and round, Takes 3-4 minutes for each tenderloin. hope this helps, alan
Hi When I was running an upper scale market and psmo was a large part of our business we also peeled it down smooth and removed the chain. We figured our price based on a cutting test doing it this way.
that steak looks perfect. they are priced that high for a reason I should had brought one of those home today.
oh to answer your question I clean them very well. I think its ok to leave a very thin layer of fat around them ONLY if it looks nice. if it for any reasons seems to mess up your workmanship take it off. Never leave gristle or anything else that might be hard to chew on them but a thin layer of fat can look nice. People are not comfortable spending that kind of money on a steak that isn't beautiful. Also try to round them up. tenderloin is very soft meat if its not in a circle after you cut it you can cup your hand around it and lightly squeeze it to a nice neat circle.
for the end which I call the tenderloin tip. Some stores I worked in put that out as a roast and it usually didn't move at all because its too small I try to use that for kabobs in the summer because i can charge a nice price for kabobs on skewers. What you could try doing it taking the tips from two different tenderloins and tying them to together NICELY and putting them out as tenderloin roast. If you use it for one of your bi products such as stew or stirfry use it for the highest priced one.. but don't worry too much if you just chuck it to the grinder the price for the steaks should easily make up for the lose. we meat cutters do the best we can to make a penny out of everything but sometimes its just not that easy.
-- Edited by fdarn on Thursday 23rd of August 2012 04:50:14 PM
sold them both ways never got any complaints on the clean one but had issues with the stap on.so i only sold complete trim if you have time you can get a little useable meat from the strap,never had that much time so into the grinder they went.
Peeled down, no chain, our customers would leave us in a heartbeat if we left the chain on. We do cutting tests on a regular basis and trim the chain of gristle and silver and count it as ground beef. We are fortunate that our customers are willing to pay for a great cut of beef. Currently we are at $25.99/lb and zero complaints.
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I'm not a vegetarian, but have eaten many animals that were.
You are up in Maine? Do you know Maine Hunting Camp in Jefferson county?? He raises Buffalo, Deer, elk.... for food and hunting. regards Alan
Hi Alan, Yes I'm up in maine- dont think we have a jefferson county up here- we have a town called jefferson in lincoln county(20 mins east of augusta the capitol)
I have heard of the game camps you can go " hunting" on, know a few guys who took their sons.....they go back every couple years, so they enjoy it.
Thanks, that was my brides Valentines dinner this year. Grilled at home on my Traeger Woood Pellet Grill. I have a lot of people tell me you can't sear a steak or even cook a steak decent on wood pellet grills, I have proof you can. Talking with a salesman yesterday and was amazed to find how many stores cut cow tenders and are afraid to display choice pismos. Do it right and they sell! When I get new salesmen calling on me they are shocked at how many my little store goes through.
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I'm not a vegetarian, but have eaten many animals that were.
Peeled all the way down, No Chain (I grind it) I split the head to get fillets out of it the tails go across the street to our restaurant for a steak salad they do
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
I pluck the wedge of kidney fat, seperate the chain up to the butt section and then seam out the chewy (this way I can leave part of the chain on), denude the silver, and then take a small facing off the butt. Rather than pull each scallop of fat from the back side of the tendy, I'll cut my filet mignons and then take an ever so-slight shaving of the fat from the filet mignons. All in all it takes no more than a few minutes. I cut 2" filet mignons (getting 8 to 12) from each whole tenderloin.
I sell several loins per day and have regulars that come back every week for specific center-cuts and portion cuts at $19.99 to $26.99 depending on choice, prime, or all-grass fed. On the weekend I can easily go through a case or two. I have found two weights sell-well 8oz and 12oz... often the 16oz butt-tendies go to the big-eatting-type fellas. The French Canadians on the otherhand ask for 1/2" filet mignon with some regularity.
The left-over chain gets used for all-sorts of applications: tenderloin tip kabobs with marinated mushrooms, and also small (golf-ball size) filet mignon larded with bacon, if I have a big enough chain muscle. Selling them along with sea-scallops for surf and turf is actually kind of nice even if not kosher nor cosistent with fish fridays. Otherwise the chain ends-up in the grind.
-- Edited by JimmyMac on Tuesday 28th of August 2012 02:22:57 PM
We completely peel them, no chain. I did try to market the chain on a skewer as "Beef Satay" with mixed results. Most of the time it goes into grind. Split them about an 1" distance from the ear, steak the butt and roast most of the tail. Although I will steak the tail from time to time. It's a matter of continuously testing, depending on cost.
