Great job! I am committed to trying this and your video is the best I have seen. You are naturally organized. This video will be helpful for rookies like me as a reference for a step by step process to help us learn how to accomplish this task. Thanks for your effort.
Thank you for posting and explaining in detail. I have had mine in the frig for a week and will follow your video today as I trim mine. We will have the beef tips and rice this evening. My husband will be thrilled. Thanks for the simple recipe also.
Thank you, learned a lot and I am going to try doing this, makes so much sense! I found you via Malcom Reeds channel! Loved your crispy skinned smoked chicken recipe! I've watched Malcom cut meat as well...so grateful for you sharing your expertise!
I know im asking randomly but does any of you know a method to log back into an instagram account? I somehow lost my login password. I would love any tricks you can offer me.
@Casen Ace i really appreciate your reply. I found the site through google and Im trying it out now. Looks like it's gonna take a while so I will reply here later with my results.
Also it shouldn’t take you 27 cuts with your knife to take off the chain, you need to sharpen it. Try trimming off the silver skin from the top, it’s way easier! If this is your first time trimming a tenderloin you probably shouldn’t post an instructional video on RUclips. Try practicing a little more so you aren’t showing people the wrong way to do something.
Probably did. need to sharpen it. I’ve since upgraded to a professional sharpener. If you want a pro video go pay for a professional butcher class. This is free useful content. Don’t believe me then read the contents. I’ve done plenty of them. If your the pro then let’s see your video?
Great job! I am committed to trying this and your video is the best I have seen. You are naturally organized. This video will be helpful for rookies like me as a reference for a step by step process to help us learn how to accomplish this task. Thanks for your effort.
Thank you for posting and explaining in detail. I have had mine in the frig for a week and will follow your video today as I trim mine. We will have the beef tips and rice this evening. My husband will be thrilled. Thanks for the simple recipe also.
Very detailed and yet comprehensive. Thanks !!
Awesome job Cooky !!! Now Ima go enjoy me some goodness called château Briand
Great instructions!
Great video, thanks for posting!
Thank you, learned a lot and I am going to try doing this, makes so much sense! I found you via Malcom Reeds channel! Loved your crispy skinned smoked chicken recipe! I've watched Malcom cut meat as well...so grateful for you sharing your expertise!
I know im asking randomly but does any of you know a method to log back into an instagram account?
I somehow lost my login password. I would love any tricks you can offer me.
@Noel Brantley instablaster =)
@Casen Ace i really appreciate your reply. I found the site through google and Im trying it out now.
Looks like it's gonna take a while so I will reply here later with my results.
@Casen Ace It worked and I actually got access to my account again. I'm so happy:D
Thank you so much, you saved my ass :D
@Noel Brantley glad I could help :D
Recommend a wet side towel or rubber pad under that cutting board to prevent slippage sir.
Awesome video!!
You're amazing very clear instructions
Boy, I wish it were $7.99 a lb.! Crazy what it costs now!
thank you
Mate I think you might want to check which section is the chateaubriand, it's certainly not where you say it is
To be fair he wasn’t far off however it was his only mis step
So, how do you thaw it, for best results?
Should it have any smell to it when opening?
Usually a little funky smell. It will go away quickly.
Also it shouldn’t take you 27 cuts with your knife to take off the chain, you need to sharpen it. Try trimming off the silver skin from the top, it’s way easier! If this is your first time trimming a tenderloin you probably shouldn’t post an instructional video on RUclips. Try practicing a little more so you aren’t showing people the wrong way to do something.
Probably did. need to sharpen it. I’ve since upgraded to a professional sharpener. If you want a pro video go pay for a professional butcher class. This is free useful content. Don’t believe me then read the contents. I’ve done plenty of them. If your the pro then let’s see your video?
Ohhhhhhhhh my.... Yum!!
Fast forward to october of 2022…$17.00 per pound…and that’s a bargain.
There’s no ribs on the tenderloin.
There are two filets on a tenderloin that can be bone in. So yes. It’s a thing
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