holy cow

Most of us do not buy a whole beef tenderloin and then trim it ourselves. Luckily at school, we have Chef Rogers to teach us how to do it. I actually got to trim one tenderloin myself and here's what it looked like:

On the far end - scraps, which can maybe be used to reinforce a stock or garbage. Left hand side - the long piece of meat on the left hand side, a properly trimmed beef tenderloin, probably big enough to cut 20 fillets out of. Bottom right - good quality tenderloin meat, but not big enough to cut a fillet, can be minced and made into steak tartar

For those of you who are curious there is a great video that show you how to clean and trim a tenderloin on you tube.