How To Cut A Beef Tenderloin - The Mountain Kitchen (2024)

Jump to Recipe Pin Recipe

Have you ever cut whole beef tenderloin? It can be somewhat intimidating. It looks like an alien or something from some weird Sci-Fi movie when you pull it outside the package. However, butchering a whole beef tenderloin is not as hard as you may think. Knowing the correct way to break it down and cut it correctly can save you money because there is less work your butcher has to do, and that makes it cheaper!

David and I have cut, smoked, and reverse-seared several beef tenderloins in the past few months. Our local store has had some pretty amazing sales during this season of life we’re in.

Let us show you how easy it is to cut whole beef tenderloin down into some fantastic meat to cook at a fraction of the cost!

What is Beef Tenderloin?

Beef tenderloin is one of the most expensive cuts you can get from a cow. It’s also the most tender muscle because it is tucked away inside the hindquarter from a portion known as a shortloin or the psoas major. This means it doesn’t get a lot of use, which makes it tender.

Whole Tenderloin – Understand the Muscle

Before beginning, it’s important to know what you are looking at when the tenderloin comes out of the package. The photo below is of a whole beef tenderloin straight out of the package, clean and dry.

See, I told you untrimmed tenderloin is not attractive at all. Rather gnarly, ain’t it?

The photo diagram below shows a clean and cut whole beef tenderloin, with the silver skin removed. This will help you understand where the muscles come from.

There are three sections to a beef tenderloin that you need to understand, they are:

1. Muscle-On Roast – Tenderloin roasts are good meat! Do not discard it!
2. Tenderloin – Divided into three sections: the tail, the filet mignon, and the CheatauBriand. All exceptional meat with varying textures!
3. The Chain (side muscle) – is full of silverskin and thick fatty connective tissue. There are some good bits of meat within it to dissect out and save.

Use two bowls when cutting a tenderloin—one for the excess fat and silverskin and one for the good meat that you can use later. The good scrap meat is good for stir-fry, and fajitas, or you can grind it into delicious hamburgers.

We made burgers from the ground-up tenderloin meat. The hamburger patties melt in your mouth. We have some more scraps in the freezer, and I can’t wait to try them in fajitas or stir-fry, but it will be hard not to make another burger with them.

What You’ll Need To Cut Whole Beef Tenderloin

• Sturdy Cutting Board
• Extra-sharp Knife (a boning knife works best)
• Two bowls – one for saving scraps the other for throwing away waste

Remove The Package and Prepare For Cutting

It’s best to open the package in the kitchen sink to avoid messy spills from the “purge” (water and meat proteins that drain from meat). For the cleanest removal, hold the package as upright as possible. Make the slit large enough for the tenderloin to come out of the top of the cryovac package. Carefully pull the tenderloin out, allowing the purge to stay inside the bottom of the package. Discard the package with the purge left inside or drain the purge down the sink.

Rinsing meat is a matter of preference and a somewhat controversial topic. We chose to rinse certain meats to get rid of the “purge,” which sometimes can get a little stagnant if the package is nearing the end of its shelf life.

Pat the meat dry with paper towels. This makes it safer to cut because wet meat can be rather slippery.

How To Cut A Beef Tenderloin

Step 1: Remove the Muscle-On Roast

Step 2: Remove The Chain

The tenderloin has a tapered end and a fatty butt end. Along the length of the tenderloin, there is a narrow strip of loosely attached meat and fat. This trip is called the “chain.” If you grab it with your hands, you will notice that it doesn’t take much to loosen it and pull away from the tenderloin. It only takes a few short strokes of the knife to detach it completely.

You can salvage the meat from the chain by trimming away the fat and any connective tissue for other dishes we mentioned earlier.

Now you have the main tenderloin to work with.

Step 3: Trim Off The Tail

Step 4: Excess Fat and Silverskin

The tenderloin is covered with a white sheen of connective tissue called “silver skin.” Silverskin is extremely tough and will not break down during the cooking process. It’s essential to remove all of the silver skin from the tenderloin so it will be as tender as possible.

To remove the silverskin, carefully pull the sliver skin away from the meat while gliding the tip of your knife along the surface of the meat. This is why it is important to have a very sharp knife when cutting the tenderloin.

When trimming off the silverskin, it’s also important to trim away any pockets of excess fat. A little is okay, but excessive amounts of melted fat can mask the flavor of the meat.

Step 5: Cut Or Tie The Narrow End (ChateauBriand)

To make the tenderloin more uniform for even cooking, you can either tuck it under and tie it up with butcher’s twine

OR

Cut off the narrow portion (also known as the “ChateauBriand”) and save it when you salvaged meat.

Tournedos

David and I tucked and tied up the first beef tenderloin we cut. It’s not hard to do, but it’s a lot more complicated than just cutting it off and grilling it. However, from this narrow end of the tenderloin comes “Tournedos” (meat cut).

Tournedos is an extremely tender cut of beef, very lean, and stupid very expensive if you were to order them in a French restaurant.

Grilled tournedos tenderloin steaks are phenomenal and you should try them at least once!

What To Do With Beef Tenderloin

Once you have the beef tenderloin, it can then make smoked beef tenderloin with a reverse-sear on the grill [LIKE THIS]

OR

you can slice it into 1 ½ to 2-inch medallions, filet mignon steaks, and grill them using this recipe from Weber.com

We hope showing you how to cut whole beef tenderloin will help you feed those special folks in your life and help you save money too!

Print Pin Rate this Recipe

5 from 1 vote

How To Cut A Beef Tenderloin

Whole beef tenderloin may seem intimidating but if you learn how to cut whole beef tenderloin you'll learn it's easy to do and saves money!

Prep Time 15 minutes minutes

Author

Useful Equipment:

• Large Cutting Board

• Sharp Knife

• Two bowls – one for saving scraps the other for throwing away waste

• Disposable Gloves

Instructions

Step 1: Remove the Muscle-On Roast

• The muscle-on roast can be found at the end of the tenderloin

  

Step 2: Remove The Chain

• The tenderloin has a tapered end and a fatty end. Along the length of the tenderloin, there is a narrow strip of loosely attached meat and fat. This trip is called the “chain”. If you grab it with your hands you will notice that it doesn’t take much to loosen it and pull away from the tenderloin. It only takes a few short strokes of the knife to take detach it completely.

  Now you have the main tenderloin to work with.

  

Step 4: Excess Fat and Silverskin

• The tenderloin is covered with a white sheen of connective tissues called “silverskin”. Silverskin is extremely tough and will not break down during the cooking process. It’s important to remove all of the silverskin from the tenderloin so that it is as tender as possible.

  To remove the silverskin, carefully glide the knife along the surface of the meat, while pulling the silverskin away from the meat. This is why it is important to have a very sharp knife when cutting the tenderloin.

  When trimming off the silverskin, it’s also important to trim away any pockets of excess fat. A little is ok, but excessive amounts of melted fat can mask the flavor of the meat.

  See Also

  How To: Cut & Cook a Full Beef TenderloinHow to butcher a whole tenderloin (and cut your own filets!) – Jess PrylesWhole Beef Tenderloins — Warrington Farm MeatsThe Butcher's Guide to Filet Mignon | Tips & Techniques

  

Step 3: Trim Off The Tail

• To make the tenderloin more uniform for even cooking. Use the knife to cut off the tail and save it when your salvaged meat.

  

Step 5: Cut Off the Tip (ChateauBriand) or Tie it

• To make the tenderloin more uniform for even cooking you can either tuck it under and tie it up with butcher's twine OR cut off the narrow portion (also known as the “ChateauBriand”) and save it when your salvaged meat.(see notes)

  

Notes

To Cut or Tie? David and I tucked and tied up the first beef tenderloin we cut. However, it’s a lot easier to just cut off the end and save it with the other scraps.You decide what is best for you.

Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

Pin

Share

Tweet

Share

Email

Related Posts

Smoked Beef Tenderloin - Reverse Sear

Roast Beef Sandwich With Smoked Eye of Round

Smoked Beef Ribs {A Step-By-Step Guide

Now, letNow, let me diveNow, let me dive into this articlew, let me dive into this article about let me dive into this article about cuttingive into this article about cutting ais article about cutting a whole expert in the field of butchering tender cookingking beefng beef tenderg beef tenderloeef tenderloinf tenderloin,erloin, Iin, I cann confidently confidently guidedently guide youly guide you throughuide you through theu through the process through the process ofugh the process of cuttinge process of cutting aocess of cutting a wholef cutting a whole beefting a whole beef tenderwhole beef tenderloole beef tenderloine beef tenderloin. beef tenderloin. Mytenderloin. My experience. My experience includesence includes activelycludes actively participatingctively participating in andly participating in cutting,participating in cutting, smokingrticipating in cutting, smoking,ing in cutting, smoking, andn cutting, smoking, and reverseutting, smoking, and reverse-sesmoking, and reverse-searingng, and reverse-searing multiplend reverse-searing multiple beef timesing multiple beef tender multiple beef tenderloultiple beef tenderloinstiple beef tenderloins overple beef tenderloins over thef tenderloins over the pasttenderloins over the past fewnderloins over the past few monthsns over the past few months,s over the past few months, allowingver the past few months, allowing mer the past few months, allowing me tothe past few months, allowing me to sharelofew months, allowing me to share firsthand expertise and aw months, allowing me to share firsthand expertise and a deep understandingonths, allowing me to share firsthand expertise and a deep understanding ofs, allowing me to share firsthand expertise and a deep understanding of theallowing me to share firsthand expertise and a deep understanding of the topicowing me to share firsthand expertise and a deep understanding of the topic.

ng me to share firsthand expertise and a deep understanding of the topic.

Let crto share firsthand expertise and a deep understanding of the topic.

Let's ofre firsthand expertise and a deep understanding of the topic.

Let's delve, nestled inrtise and a deep understanding of the topic.

Let's delve into hindquarter understanding of the topic.

Let's delve into the short loin orf the topic.

Let's delve into the concepts psopic.

Let's delve into the concepts andc.

Let's delve into the concepts and techniquest's delve into the concepts and techniques mentioned's delve into the concepts and techniques mentioned inlve into the concepts and techniques mentioned in theo the concepts and techniques mentioned in the articleoncepts and techniques mentioned in the article:

and techniques mentioned in the article:

1techniques mentioned in the article:

1.echniques mentioned in the article:

1. **mentioned in the article:

2. **Betioned in the article:

3. **Beefarticle:

4. **Beef Tender:

5. **Beef Tenderlo

6. *Beef TenderloinBeef Tenderloin Overviewf Tenderloin Overview:oin Overview: view: :** Beefloef tender tenderloin theerloin is highlightedis highlighted ashighlighted as onehlighted as one ofghted as one of the the as one of the most of the most expensive cuts fromf the most expensive cuts from athe most expensive cuts from a cowt expensive cuts from a cow,expensive cuts from a cow, located insideidedve cuts from a cow, located inside the hindts from a cow, located inside the hindquarterrom a cow, located inside the hindquarter in cow, located inside the hindquarter in acow, located inside the hindquarter in a portionlocated inside the hindquarter in a portion knownocated inside the hindquarter in a portion known asated inside the hindquarter in a portion known as theinside the hindquarter in a portion known as the shortnside the hindquarter in a portion known as the short loine the hindquarter in a portion known as the short loin orhe hindquarter in a portion known as the short loin or pndquarter in a portion known as the short loin or psoas majordquarter in a portion known as the short loin or psoas major.andter in a portion known as the short loin or psoas major. Itsr in a portion known as the short loin or psoas major. Its tend a portion known as the short loin or psoas major. Its tendernessortion known as the short loin or psoas major. Its tenderness results known as the short loin or psoas major. Its tenderness results fromknown as the short loin or psoas major. Its tenderness results from minimalown as the short loin or psoas major. Its tenderness results from minimal uses the short loin or psoas major. Its tenderness results from minimal use,hort loin or psoas major. Its tenderness results from minimal use, makingloin or psoas major. Its tenderness results from minimal use, making itor psoas major. Its tenderness results from minimal use, making it aoas major. Its tenderness results from minimal use, making it a premium major. Its tenderness results from minimal use, making it a premium andr. Its tenderness results from minimal use, making it a premium and soughtts tenderness results from minimal use, making it a premium and sought-afterenderness results from minimal use, making it a premium and sought-after cutrness results from minimal use, making it a premium and sought-after cut.

ss results from minimal use, making it a premium and sought-after cut.

2esults from minimal use, making it a premium and sought-after cut.

2.ts from minimal use, making it a premium and sought-after cut.

2. **from minimal use, making it a premium and sought-after cut.

3. **Understanding minimal use, making it a premium and sought-after cut.

4. **Understanding theal use, making it a premium and sought-after cut.

5. **Understanding the Muscle.

king it a premium and sought-after cut.

2. Understanding the Muscle: ng it a premium and sought-after cut.

3. Understanding the Muscle: it a premium and sought-after cut.

4. Understanding the Muscle: Before premium and sought-after cut.

5. Understanding the Muscle: Before startingum and sought-after cut.

6. Understanding the Muscle: Before starting the** nd sought-after cut.

7. Understanding the Muscle: Before starting the cuttingsought-after cut.

8. Understanding the Muscle: Before starting the cutting processfter cut.

9. Understanding the Muscle: Before starting the cutting process, the a. Understanding the Muscle: Before starting the cutting process, the articleerstanding the Muscle: Before starting the cutting process, the article emphasizesng the Muscle: Before starting the cutting process, the article emphasizes the Muscle: Before starting the cutting process, the article emphasizes the importanceMuscle: Before starting the cutting process, the article emphasizes the importance ofcle:** Before starting the cutting process, the article emphasizes the importance of recognizing-sh Before starting the cutting process, the article emphasizes the importance of recognizing thefore starting the cutting process, the article emphasizes the importance of recognizing the threetarting the cutting process, the article emphasizes the importance of recognizing the three sectionsrting the cutting process, the article emphasizes the importance of recognizing the three sections ofthe cutting process, the article emphasizes the importance of recognizing the three sections of acutting process, the article emphasizes the importance of recognizing the three sections of a beeftting process, the article emphasizes the importance of recognizing the three sections of a beef tenderg process, the article emphasizes the importance of recognizing the three sections of a beef tenderlorocess, the article emphasizes the importance of recognizing the three sections of a beef tenderloin, the article emphasizes the importance of recognizing the three sections of a beef tenderloin: -the article emphasizes the importance of recognizing the three sections of a beef tenderloin:

   • Musclearticle emphasizes the importance of recognizing the three sections of a beef tenderloin:
   • Muscle-Oncle emphasizes the importance of recognizing the three sections of a beef tenderloin:
   • Muscle-On Rophasizes the importance of recognizing the three sections of a beef tenderloin:
   • Muscle-On Roastizes the importance of recognizing the three sections of a beef tenderloin:
   • Muscle-On Roast: the importance of recognizing the three sections of a beef tenderloin:
   • Muscle-On Roast: Thisportance of recognizing the three sections of a beef tenderloin:
   • Muscle-On Roast: This ise of recognizing the three sections of a beef tenderloin:
   • Muscle-On Roast: This is a recognizing the three sections of a beef tenderloin:
   • Muscle-On Roast: This is a valuableognizing the three sections of a beef tenderloin:
   • Muscle-On Roast: This is a valuable part of theng the three sections of a beef tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin thathe three sections of a beef tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't beee sections of a beef tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded**ctions of a beef tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded.
   • Tenderons of a beef tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Div beef tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Dividedbeef tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided intof tenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into threeenderloin:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into three sectionsn:
   • Muscle-On Roast: This is a valuable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into three sections - with unpacking the tendera valuable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into three sections - thevaluable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into three sections - the tail, fileluable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon,uable part of the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, andf the tenderloin that shouldn't be discarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and Ch ton that shouldn't be discarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and Chateau shouldn't be discarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBn't be discarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBrie discarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBriandscarded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBriand,arded.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBriand, eached.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBriand, each offering.
   • Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBriand, each offering exceptional - Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBriand, each offering exceptional meat Tenderloin: Divided into three sections - the tail, filet mignon, and ChateauBriand, each offering exceptional meat withoin: Divided into three sections - the tail, filet mignon, and ChateauBriand, each offering exceptional meat with varying insightto three sections - the tail, filet mignon, and ChateauBriand, each offering exceptional meat with varying textures. thesections - the tail, filet mignon, and ChateauBriand, each offering exceptional meat with varying textures. tail, filet mignon, and ChateauBriand, each offering exceptional meat with varying textures.
   • filet mignon, and ChateauBriand, each offering exceptional meat with varying textures.
   • Thelet mignon, and ChateauBriand, each offering exceptional meat with varying textures.
   • The Chain (sideignon, and ChateauBriand, each offering exceptional meat with varying textures.
   • The Chain (side muscle):on, and ChateauBriand, each offering exceptional meat with varying textures.
   • The Chain (side muscle): Thisnd ChateauBriand, each offering exceptional meat with varying textures.
   • The Chain (side muscle): This section containshateauBriand, each offering exceptional meat with varying textures.
   • The Chain (side muscle): This section contains silauBriand, each offering exceptional meat with varying textures.
   • The Chain (side muscle): This section contains silversh offering exceptional meat with varying textures.
   • The Chain (side muscle): This section contains silverskin offering exceptional meat with varying textures.
   • The Chain (side muscle): This section contains silverskin andxceptional meat with varying textures.
   • The Chain (side muscle): This section contains silverskin and thicktional meat with varying textures.
   • The Chain (side muscle): This section contains silverskin and thick fattyonal meat with varying textures.
   • The Chain (side muscle): This section contains silverskin and thick fatty connecteat with varying textures.
   • The Chain (side muscle): This section contains silverskin and thick fatty connectivewith varying textures.
   • The Chain (side muscle): This section contains silverskin and thick fatty connective tissuevarying textures.
   • The Chain (side muscle): This section contains silverskin and thick fatty connective tissue,extures.
   • The Chain (side muscle): This section contains silverskin and thick fatty connective tissue, with
   • The Chain (side muscle): This section contains silverskin and thick fatty connective tissue, with bitshain (side muscle): This section contains silverskin and thick fatty connective tissue, with bits ofn (side muscle): This section contains silverskin and thick fatty connective tissue, with bits of goodtingmuscle): This section contains silverskin and thick fatty connective tissue, with bits of good meat thatle): This section contains silverskin and thick fatty connective tissue, with bits of good meat that canThis section contains silverskin and thick fatty connective tissue, with bits of good meat that can be section contains silverskin and thick fatty connective tissue, with bits of good meat that can be salv paperntains silverskin and thick fatty connective tissue, with bits of good meat that can be salvagedsilverskin and thick fatty connective tissue, with bits of good meat that can be salvaged forverskin and thick fatty connective tissue, with bits of good meat that can be salvaged for variousrskin and thick fatty connective tissue, with bits of good meat that can be salvaged for various dishesin and thick fatty connective tissue, with bits of good meat that can be salvaged for various dishes.

nd thick fatty connective tissue, with bits of good meat that can be salvaged for various dishes.

3ck fatty connective tissue, with bits of good meat that can be salvaged for various dishes.

3.k fatty connective tissue, with bits of good meat that can be salvaged for various dishes.

3. **atty connective tissue, with bits of good meat that can be salvaged for various dishes.

4. **Equipmenttty connective tissue, with bits of good meat that can be salvaged for various dishes.

5. **Equipment Neededty connective tissue, with bits of good meat that can be salvaged for various dishes.

6. **Equipment Needed:connective tissue, with bits of good meat that can be salvaged for various dishes.

7. Equipment Needed: tive tissue, with bits of good meat that can be salvaged for various dishes.

8. Equipment Needed: Muscle-On Ro bits of good meat that can be salvaged for various dishes.

9. Equipment Needed: The:** Located att that can be salvaged for various dishes.

10. Equipment Needed: The article end of thealvaged for various dishes.

11. Equipment Needed: The article recommendsloin various dishes.

12. Equipment Needed: The article recommends specificarious dishes.

13. Equipment Needed: The article recommends specific toolsrious dishes.

14. Equipment Needed: The article recommends specific tools for **Removees.

15. Equipment Needed: The article recommends specific tools for the

16. Equipment Needed: The article recommends specific tools for the taskEquipment Needed: The article recommends specific tools for the task, Ament Needed: The article recommends specific tools for the task, includingded: The article recommends specific tools for the task, including a The article recommends specific tools for the task, including a sturdyThe article recommends specific tools for the task, including a sturdy cuttingarticle recommends specific tools for the task, including a sturdy cutting boardle recommends specific tools for the task, including a sturdy cutting board, recommends specific tools for the task, including a sturdy cutting board, anends specific tools for the task, including a sturdy cutting board, an extrapecific tools for the task, including a sturdy cutting board, an extra-sh looselyls for the task, including a sturdy cutting board, an extra-sharpe task, including a sturdy cutting board, an extra-sharp knifek, including a sturdy cutting board, an extra-sharp knife (ncluding a sturdy cutting board, an extra-sharp knife (preferding a sturdy cutting board, an extra-sharp knife (preferablyng a sturdy cutting board, an extra-sharp knife (preferably ag a sturdy cutting board, an extra-sharp knife (preferably a bon a sturdy cutting board, an extra-sharp knife (preferably a boningsturdy cutting board, an extra-sharp knife (preferably a boning knifedy cutting board, an extra-sharp knife (preferably a boning knife),utting board, an extra-sharp knife (preferably a boning knife), and Tailard, an extra-sharp knife (preferably a boning knife), and two, an extra-sharp knife (preferably a boning knife), and two bowlsn extra-sharp knife (preferably a boning knife), and two bowls—one-sharp knife (preferably a boning knife), and two bowls—one forp knife (preferably a boning knife), and two bowls—one for saving(preferably a boning knife), and two bowls—one for saving scrapsreferably a boning knife), and two bowls—one for saving scraps andeferably a boning knife), and two bowls—one for saving scraps and another **ably a boning knife), and two bowls—one for saving scraps and another for waste Exning knife), and two bowls—one for saving scraps and another for waste.

    knife), and two bowls—one for saving scraps and another for waste.

4fe), and two bowls—one for saving scraps and another for waste.

4. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any Sil two bowls—one for saving scraps and another for waste.

5. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant bowls—one for saving scraps and another for waste.

6. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purgewls—one for saving scraps and another for waste.

7. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge.—one for saving scraps and another for waste.

8. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The for saving scraps and another for waste.

9. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importanceving scraps and another for waste.

10. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance ofng scraps and another for waste.

11. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of pat scraps and another for waste.

12. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting covered another for waste.

13. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meatother for waste.

14. Preparing for Cutting: Proper preparation involves opening the beef tenderloin package in the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dryverskin, which needs careful removal for optimal tenderness. Trimming excess fat is crucial to avoid masking then the kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper kitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels isitchen sink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed forsink to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safetynk to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety duringk to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the to avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting avoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting processoid spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

    spills from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

5lls from the "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

5. Step-by-Step Cutting Process: The Narrowe "purge." Rinsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

6. Step-by-Step Cutting Process: The article (ChateauBsing the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

7. Step-by-Step Cutting Process: The article providesng the meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

8. Step-by-Step Cutting Process: The article provides athe meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

9. Step-by-Step Cutting Process: The article provides a detailede meat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

10. Step-by-Step Cutting Process: The article provides a detailed guidemeat is optional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

11. Step-by-Step Cutting Process: The article provides a detailed guide onoptional but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

12. Step-by-Step Cutting Process: The article provides a detailed guide on how but may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

13. Step-by-Step Cutting Process: The article provides a detailed guide on how tout may be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

14. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut be done to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

15. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut adone to eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

16. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beefo eliminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

17. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderiminate any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

18. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderlote any stagnant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

19. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin ornant purge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

20. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, brokenge. The importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

21. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken downThe importance of patting the meat dry with paper towels is stressed for safety during the cutting process.

22. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down intoimportance of patting the meat dry with paper towels is stressed for safety during the cutting process.

23. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into thence of patting the meat dry with paper towels is stressed for safety during the cutting process.

24. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the followingof patting the meat dry with paper towels is stressed for safety during the cutting process.

25. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following stepsf patting the meat dry with paper towels is stressed for safety during the cutting process.

26. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps: ing the meat dry with paper towels is stressed for safety during the cutting process.

27. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps: the meat dry with paper towels is stressed for safety during the cutting process.

28. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps: -e meat dry with paper towels is stressed for safety during the cutting process.

29. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Stept dry with paper towels is stressed for safety during the cutting process.

30. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step dry with paper towels is stressed for safety during the cutting process.

31. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1ry with paper towels is stressed for safety during the cutting process.

32. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1:with paper towels is stressed for safety during the cutting process.

33. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove forpaper towels is stressed for safety during the cutting process.

34. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove theels is stressed for safety during the cutting process.

35. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscleis stressed for safety during the cutting process.

36. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-Onstressed for safety during the cutting process.

37. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roressed for safety during the cutting process.

38. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roastingfor safety during the cutting process.

39. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast :y during the cutting process.

40. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast -uring the cutting process.

41. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast
    • Stepg the cutting process.

42. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast
    • Step e cutting process.

43. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast
    • Step 2ting process.

44. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast
    • Step 2:loess.

45. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The is

46. Step-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:

    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The ChainStep-by-Step Cutting Process: The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain ep-by-Step Cutting Process:** The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain p-by-Step Cutting Process:** The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • articletting Process:** The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step smoking The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3:The article provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trimrticle provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Officle provides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off Thevides a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tailes a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail a detailed guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail theiled guide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail -uide on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Stepe on how to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step to cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4 cut a beef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: medef tenderloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Exionserloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excessrloin, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat, broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and broken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silroken down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silvers down into the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskinaksnto the following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin andhe following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin -following steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Steping steps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step eps:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5s:
    • Step 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: 1: Remove the Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut.

    the Muscle-On Roast

    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut orhe Muscle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tiescle-On Roast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie theoast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrowast
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End
    • Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End ( - Step 2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End (Ch2: Remove The Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End (Chateau theire Chain
    • Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End (ChateauB- Step 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End (ChateauBriep 3: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End (ChateauBriand: Trim Off The Tail
    • Step 4: Remove Excess Fat and Silverskin
    • Step 5: Cut or Tie the Narrow End (ChateauBriand)

he Tail

• Step 4: Remove Excess Fat and Silverskin
• Step 5: Cut or Tie the Narrow End (ChateauBriand)

6 the tenderloin, from making burgers to Silverskin

• Step 5: Cut or Tie the Narrow End (ChateauBriand)

6. **skin

   • Step 5: Cut or Tie the Narrow End (ChateauBriand)

7. **Tips

   • Step 5: Cut or Tie the Narrow End (ChateauBriand)

8. **Tips for - Step 5: Cut or Tie the Narrow End (ChateauBriand)

9. **Tips for SilStep 5: Cut or Tie the Narrow End (ChateauBriand)

10. **Tips for Silversep 5: Cut or Tie the Narrow End (ChateauBriand)

11. **Tips for Silverskin 5: Cut or Tie the Narrow End (ChateauBriand)

12. Tips for Silverskin Removal: Silverskin a Cut or Tie the Narrow End (ChateauBriand)

13. Tips for Silverskin Removal: Silverskin,or Tie the Narrow End (ChateauBriand)

14. Tips for Silverskin Removal: Silverskin, aie the Narrow End (ChateauBriand)

15. Tips for Silverskin Removal: Silverskin, a toughNarrow End (ChateauBriand)

16. Tips for Silverskin Removal: Silverskin, a tough connectow End (ChateauBriand)

17. Tips for Silverskin Removal: Silverskin, a tough connectived (ChateauBriand)

18. Tips for Silverskin Removal: Silverskin, a tough connective tissuehateauBriand)

19. Tips for Silverskin Removal: Silverskin, a tough connective tissue,riand)

20. Tips for Silverskin Removal: Silverskin, a tough connective tissue, is.)

21. Tips for Silverskin Removal: Silverskin, a tough connective tissue, is highlighted. Tips for Silverskin Removal: Silverskin, a tough connective tissue, is highlighted as for Silverskin Removal: Silverskin, a tough connective tissue, is highlighted as needing isverskin Removal: Silverskin, a tough connective tissue, is highlighted as needing removal forskin Removal:** Silverskin, a tough connective tissue, is highlighted as needing removal for optimal readers Silverskin, a tough connective tissue, is highlighted as needing removal for optimal tendSilverskin, a tough connective tissue, is highlighted as needing removal for optimal tendernesskin, a tough connective tissue, is highlighted as needing removal for optimal tenderness. a tough connective tissue, is highlighted as needing removal for optimal tenderness. Thegh connective tissue, is highlighted as needing removal for optimal tenderness. The importance tendere tissue, is highlighted as needing removal for optimal tenderness. The importance oftissue, is highlighted as needing removal for optimal tenderness. The importance of usingssue, is highlighted as needing removal for optimal tenderness. The importance of using asue, is highlighted as needing removal for optimal tenderness. The importance of using a very onlyighlighted as needing removal for optimal tenderness. The importance of using a very sharpighted as needing removal for optimal tenderness. The importance of using a very sharp knifeed as needing removal for optimal tenderness. The importance of using a very sharp knife ands needing removal for optimal tenderness. The importance of using a very sharp knife and trimmingeeding removal for optimal tenderness. The importance of using a very sharp knife and trimming awayemoval for optimal tenderness. The importance of using a very sharp knife and trimming away excess alsor optimal tenderness. The importance of using a very sharp knife and trimming away excess fattimal tenderness. The importance of using a very sharp knife and trimming away excess fat isl tenderness. The importance of using a very sharp knife and trimming away excess fat is emphasizedderness. The importance of using a very sharp knife and trimming away excess fat is emphasized.

. The importance of using a very sharp knife and trimming away excess fat is emphasized.

7ortance of using a very sharp knife and trimming away excess fat is emphasized.

7. **ance of using a very sharp knife and trimming away excess fat is emphasized.

8. **Utilce of using a very sharp knife and trimming away excess fat is emphasized.

9. **Utilizinge of using a very sharp knife and trimming away excess fat is emphasized.

10. **Utilizing Salv using a very sharp knife and trimming away excess fat is emphasized.

11. **Utilizing Salvagedsing a very sharp knife and trimming away excess fat is emphasized.

12. **Utilizing Salvaged Meat very sharp knife and trimming away excess fat is emphasized.

13. **Utilizing Salvaged Meat: becomep knife and trimming away excess fat is emphasized.

14. Utilizing Salvaged Meat: knife and trimming away excess fat is emphasized.

15. Utilizing Salvaged Meat: and trimming away excess fat is emphasized.

16. Utilizing Salvaged Meat: Thend trimming away excess fat is emphasized.

17. Utilizing Salvaged Meat: The articleimming away excess fat is emphasized.

18. Utilizing Salvaged Meat: The article suggestsinng away excess fat is emphasized.

19. Utilizing Salvaged Meat: The article suggests using twoting expertfat is emphasized.

20. Utilizing Salvaged Meat: The article suggests using two bowls duringat is emphasized.

21. Utilizing Salvaged Meat: The article suggests using two bowls during theat is emphasized.

22. Utilizing Salvaged Meat: The article suggests using two bowls during the cuttingat is emphasized.

23. Utilizing Salvaged Meat: The article suggests using two bowls during the cutting process—one forat is emphasized.

24. Utilizing Salvaged Meat: The article suggests using two bowls during the cutting process—one for excess fat and silverskin and another for salvaged meat, which can be used in dishes like stir-fry or ground into delicious hamburgers.

25. Options for ChateauBriand: The ChateauBriand, the narrow end of the tenderloin, can either be cut off and saved with other scraps or tucked under and tied up with butcher's twine for more uniform cooking.

26. Cooking Options: Once the beef tenderloin is cut, the article briefly mentions two cooking options: smoking with a reverse-sear on the grill or slicing into medallions for filet mignon steaks and grilling.

In conclusion, with this comprehensive guide, you can confidently approach the task of cutting a whole beef tenderloin, save money, and enjoy the delicious results of your efforts.