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apcowboy


Founder of The Meat Cutter's Club

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A little lively debate here
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 Club member Clarence J. Hardesty posted a video on face book on our meat cutters & butchers page yesterday evening, ,  We had a little lively debate of Do you take the silver skin off or do you leave it on?

Thought I would bring it here also

How much is butt tenders in your area ?

There are three main "cuts" of the tenderloin: the butt, the center-cut and the tail.

side muscle (the "chain") left on.

Do you take off the "chain"

Do you cut the butt, the center-cut and the tail all for fillets

My self I don't like to take it off and defat it because it becomes to dry. When company policy forced me to I did but if I had the choice I left it on and left a 1/4 of fat on them, you have a better tasting juicy steak. I have gave customers a choice on this and usually sold more with the fat on and made more profit at a lesser price

SO LETS HEAR FROM YOU



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Leon Wildberger

Executive Director 
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A little lively debate here
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It seems like every meat manager I worked under had a different opinion of it. None really seemed to know for a fact of what it actually is. My impression has always been that it doesn't hurt anything. People I worked with say it adds flavor while others say it can make you sick.

Some stores I worked for wanted me to clean it up really nice like this guy did.  Others would raise the roof if i cut the tail off like that or even just skinned off that silver.  They wanted me to simply chop it and tray it.

I think this is confusing.  What is with these differences in stores?  They all insist their way is the only right way and other ways are very wrong.  

Its hard for someone who worked in one place for 10 years and then changes to a different company to adjust.  I actually find it very irritating.  

 



-- Edited by fdarn on Monday 29th of September 2014 05:47:04 AM

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Bill_meatcutter


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RE: A little lively debate here
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company policy to take it off

21.99

chain off

cut all the way for fillets



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hardtimes


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That's the way I would do it. I would like it to.look good and the silver is nothing for people to have to meswith or put it in their mouth. Just my.though

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Jan_ladycutter


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RE: A little lively debate here
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Depends on what company i'm with, some do, some don't, they sell about the same either way. one i'm with now leaves it on

 

Same on the chain leave it on if we leave skin on, cut them with a good fat trim for taste

 

Cut all the way but tail portion is reduced

 

here they 19.99



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Sexy Jan
Lady Filet Mignon


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RE: A little lively debate here
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skin off, chain off, cut one end to other, 21.99



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Andrew


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RE: A little lively debate here
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skin off bacon wrapped only 21.99



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Candy Bar


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skin off   19.99



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sweet candy mmmmm
qualitycuts


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RE: A little lively debate here
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We remove the thin layer and some fats then give correspondingly to the demand of the customer.

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Saw Lady


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RE: A little lively debate here
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skin off  cut all the way   21.99



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Lady T-Bone


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RE: A little lively debate here
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Mike wise on what company I'm with, have cut them both ways, currently  skin on chain, cut all the way except tail, reduced price  $19.99



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Love To Cut


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we don't do any of that, we cut them straight and trim them with chain on for 16.99



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thesouthern_bell


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partly skinned, chain left on, trimmed, cut to tail, tail into fondue meat 

19.99



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Gregdabutcher


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As he was cutting that I was watching that margin shrink away.  I cut the same way as thesouthern_bell except we sell the end for tips. 



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Gregory R. Wilson
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RE: A little lively debate here
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I take the skin off and Use the whole loin and sell the Bacon Wrapped for 10.99 lb

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T-Bone


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Skin off, chain off. CAB = $24.99, NCAB = $26.99


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Ryan Stewart


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skin on, chain on straight cut 19.99



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Ryan Stewart

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newbernbears


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At the Pig, we only have butts. Trim fat slightly and slice away. $12.99, USDA Select. Noy my policy. I would buy whole and remove silver, trim fat, chain on. The tail has always been hard to sell. The Fresh Market sliced the tail, bacon wrapped, called it Petite Filet. Some without bacon too.

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Allen Scott
abe


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skin off chain off we don't remove the head we keep it attached company rule 23.99 lb


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Mainemeatman


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22.00 lb?? you guys are fortunate you have customers that will pay that

up here, they would think, they can get 25lbs of leg quarters for that!!


ive cut it both ways, it depends, if you can get 22.00lb then yes

my personal issue with tenderloin is that - while tender, it doesn't have the flavor of a well marbled rib eye

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