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Watched a head butcher ruin a whole tenderloin and it changed how I trim beef
Was at a wholesaler in Omaha last month, this old timer who's been doing it 30 years grabbed a knife and went after a whole tenderloin like it was nothing. He was just hacking away, leaving silver skin and fat caps all over the place, made me cringe so bad I had to say something. He looked at me like I was crazy and said "the grinder don't care about silverskin" but I kept thinking about the poor restaurant that's gonna get that meat. After that I started buying whole loins and breaking them down myself at the shop. Took me about 5 tries before I got it clean and consistent, but now I charge a premium for my trimmed cuts and people actually notice the difference. Any of you guys run into butchers who just don't care about trim quality anymore?
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quinnbailey2mo ago
Three tries in I finally figured out I was overthinking it, once I slowed down and just followed the natural seams it clicked. Now I can do a whole loin in under 10 minutes clean as anything.
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derek784mo ago
Kind of disagree here. If the trim is going to the grinder anyway, silverskin and fat caps aren't hurting anything and making him slow down would just waste time.
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