Mangled my first beef tenderloin trimming yesterday and ruined 4 filets

I was trying to clean up a whole tenderloin for a big holiday order and got way too aggressive with the silver skin. ended up cutting into the meat on like 4 sections and they were all weird shapes. had to turn them into stew meat instead of selling as filets. my boss just looked at me and said 'you'll get it next time' but i felt pretty dumb. anyone else butcher their first few tenderloins this bad?

2 comments

2 Comments

nathang6710d ago

Friend of mine tried to trim a tenderloin for the first time at his restaurant and ended up with a pile of scraps that looked more like dog food than filets. The owner was not amused and made him pay for the meat out of his own paycheck. He said it took him a good five tries before he could do it without butchering most of it.

nathang6711d ago

... my buddy did the exact same thing on his first catering gig, had to call around to find a place that would take the leftover stew meat so he didn't lose all his money. he said his chef just laughed and told him to practice on cheap cuts next time. took him like four tries before he got a tenderloin that actually looked professional.