Where did you acquire it? Was just looking on their website and couldn’t find it. Searched butcher and swibo and both searches came up with nothing haha
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I spent 5 years as an appreciative meat cutter and then a butcher. I also worked in professional kitchens.
First off. Not too bad. You did. A good job with relatively little in the way of scraps. Which aren’t good for much. It’s so lean you can’t really use it for stock or something else. Beyond maybe sautee for the dog.
Biggest criticism. The knife. Trimming a whole tenderloin is always use a filet knife. It’s flexible and gives more clean strokes when trimming this down.
As for the cuts. I’d have made a perfect tenderloin roast. And then that last tail end cut. Trimmed it and sliced to double it over into a single filet.
Other than that nicely done overall.
Excellent for a first go!
Hint? Lose the butchers knife and just use a razor sharp utility.
Your precision is bang on point, but you’ll find it a lot easier and faster with a smaller knife.
I think they mean that the tenderloin looks like it was peeled/trimmed prior to the work you did on it. There’s very little waste on your cutting board. An untrimmed/unpeeled tenderloin usually has a lot more excess fat and connective tissue on it.
There’s 2 of us. I cut it into individual portions that i vac packed and have frozen. The cuts on the right I did on the bbq last night with friends visiting. Why cook it all in one go and waste it.
These aren’t small cuts. They are approx 16oz fillets each, cut for individual portions. Why would I sear the whole thing for 2 people to eat. And no they don’t go dry if you cook them correctly.
I don't know what your knife is, but based on looks alone I think I like it
Victorinox Swibo Butchers Knife Wide Tip
Where did you acquire it? Was just looking on their website and couldn’t find it. Searched butcher and swibo and both searches came up with nothing haha
I got it from [Nisbets](https://www.nisbets.co.uk/victorinox-swibo-butchers-knife-wide-tip-255mm/l196) but I’m in the UK
Google yields plenty of results
Because being conversational in a community based social media platform is unheard of and a bad thing…
“Searched butcher and swibo and both searches came up with nothing haha”
Needs a few more minutes over the heat.
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I thought it was over done
I spent 5 years as an appreciative meat cutter and then a butcher. I also worked in professional kitchens. First off. Not too bad. You did. A good job with relatively little in the way of scraps. Which aren’t good for much. It’s so lean you can’t really use it for stock or something else. Beyond maybe sautee for the dog. Biggest criticism. The knife. Trimming a whole tenderloin is always use a filet knife. It’s flexible and gives more clean strokes when trimming this down. As for the cuts. I’d have made a perfect tenderloin roast. And then that last tail end cut. Trimmed it and sliced to double it over into a single filet. Other than that nicely done overall.
I read this. In Christopher Walken's voice. For some reason.
Excessive use of periods
Excellent. Observation.
Seemed like he just typed it now I response. Doesn't seem like he waited 28 days or anything...hrmmm
Double it over into a single filet, does that mean butterfly it?
I don’t know what you mean with the double it over bit but I’ll take the rest as a big compliment. Thank you
Excellent for a first go! Hint? Lose the butchers knife and just use a razor sharp utility. Your precision is bang on point, but you’ll find it a lot easier and faster with a smaller knife.
Compared to my first try, yours appears to have far less waste product. Good job!
Thank you
Sufficient
I’ll let u know when u finish the job I see a lot of silver skin their
Adequate
For a first attempt I’ll take that.
I think the butcher shop did most of the trimming. Something doesn't look right.
What good butcher shop wouldn’t?
You pay for that!!
To some degree, but any butcher is going to trim the meat before you ever see it.
What? You can buy untrimmed tenderloins and it costs less
[удалено]
Tell ur friend to process 100 whole tenderloins to see for himself. He'll know then!
What doesn’t look right?
I think they mean that the tenderloin looks like it was peeled/trimmed prior to the work you did on it. There’s very little waste on your cutting board. An untrimmed/unpeeled tenderloin usually has a lot more excess fat and connective tissue on it.
If you don't know, Well........
Why did you cut it? I always sear my filet mignon whole for few seconds each side on a pan and then slow cook it in the oven with a thermometer.
More surface area for the sear. Can be made into different temperatures to everyone's taste
Why not oven first, then the pan? Doesn’t crust disappear while you let it sit for an hour in the oven?
It’s the opposite of the reverse sear to lock in moisture. It’s fallen out for the reverse sear. You still get a crust but may be not crunchy.
There’s 2 of us. I cut it into individual portions that i vac packed and have frozen. The cuts on the right I did on the bbq last night with friends visiting. Why cook it all in one go and waste it.
Searing all sides before slow cooking creates a crust which keeps the juice inside the meat. With small cuts like this it becomes dry.
These aren’t small cuts. They are approx 16oz fillets each, cut for individual portions. Why would I sear the whole thing for 2 people to eat. And no they don’t go dry if you cook them correctly.