How to Butcher Tenderloin Into Steaks

Beef tenderloin, or "eye fillet, is cut from the middle of a cow. The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. This muscle tissue rarely gets worked because of its location, so it’s the most tender part of the cow. The meat is soft and buttery when cooked properly. Buying a whole tenderloin and butchering it at home can save you money and lets you determine the thickness of the steaks.

Things You'll Need

• Refrigerator
• Anti-bacterial soap
• Cutting board
• Chef's knife
• Paper towels
• Tape measure

Instructions

1. Chill the tenderloin for at least an hour in the back of the refrigerator so the meat will be solid and easier to slice.

2. Wash your hands thoroughly with anti-bacterial soap before you unwrap the tenderloin, and move it to a clean cutting board.

3. Run the edge of a chef's knife along the length of the tenderloin to remove any excess fat and silverskin. Insert the tip of the blade and pull away the fibrous white tissue and slide the knife to cut the connections.

4. Pat the surface of the tenderloin with paper towels to remove surface moisture. This also makes it easier to hold.

5. Cut off the tapered end or tail of the tenderloin. This three- to- six-inch section of the tenderloin will not cook evenly as steaks, and should be cut into small one-inch cubes to be served as sirloin tips.

6. Determine the thickness of your steaks. Steaks for the grill should be two or three inches thick, while those intended for pan frying should be no thicker than an 1 1/2 inches.

7. Measure the length of the remaining tenderloin with a ruler or measuring tape and divide by the desired steak thickness.

8. Make small incisions to the top of the tenderloin where you will be cutting the steaks.

9. Move the ruler or measuring tape out of the way and proceed to cut all the way through the tenderloin until all the steaks have been butchered.

References

• Lobel's: How To: Butcher a Tenderloin
• Fine Cooking: Knife Skills: Trim a Tenderloin by Jennifer Armentrout