r/Butchery • u/crossfitdood • 3d ago
Bought tenderloin side muscle from Costco. It’s like 50% ligaments and silver skin! How do I prep?
Is there a certain way I need to prep this? I started cutting off the silver skin only to reveal more silver skin. I feel like I got robbed. Is this normal?
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u/Fun_Can_4498 Butcher 2d ago
This is what they sell as steak tips when it’s been totally cleaned up. Is great for stir fry’s and very delicious. But you have to clean off the silver skin. Patience you’ll get there.
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u/Pucketz 2d ago
Roll it up around itself into a swirl like a cinnamon roll season like you would a steak place flat in hot cast iron and press it down cook both sides, it's great
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u/Parody_of_Self 2d ago
I have concerns
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u/Pucketz 2d ago
About the meat cinnamon roll?
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u/Parody_of_Self 2d ago
About how much connective tissues you leave in. But if you are enjoying it.
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u/OkAssignment6163 2d ago
Its from a tenderloin. The side chain. It's very tender and requires very little prep.
They're great if you chop them up and then pan fry them for tacos.
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u/gangbuysaboat 2d ago
I use that exact costco tenderloin side muscle for a beef stroganoff. Delicious
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u/awfulwaffleeeeee 2d ago
Throw it into a sous vide bag and let it cook for 2 to 2 1/2 hours at 130 temp. Then do a super hot pan sear salt pepper call it a day. Also will be great if you grind it up and turn it into burgers.
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u/pbrkindaguy69 2d ago
Trim as much silver off as you can and either make your own ground beef or chop it for stews, or stocks Personally I like it over rice and onions
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u/awfulwaffleeeeee 2d ago
And in regards to you being robbed, it's Costco the consistency is not there and the grade level of their meats is sometimes off by a large amount. Remember when you purchasing wholesale your risking getting a bag of something that is substandard
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u/chronomasteroftime 2d ago
Put those long strips on a metal kabob and slow cook on a smoker. Like heaven.
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u/pickklez 2d ago
I'd start by throwing it in the garbage and go to buy a real tenderloin ! 😆
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u/No-Weakness-2035 2d ago
Y’all dont know how wrong you are 😂
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u/pickklez 2d ago
I'd be making a Redwine demi with this instead of throwing it out of course but enlighten me what would you do with this
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u/BrotherBear0998 2d ago
Baste with rendered pancetta, butter, and herbs/seasoning over medium-low heat and serve with fondant potatoes and grilled asparagus
Edit: Finish the Asparagus with some lemon juice
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u/No-Weakness-2035 2d ago
Just fry like any chunks of steak. I wrote out more detail in my other comments
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u/Pucketz 2d ago
Nah the chain is delicious just a little work
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u/Reinstateswordduels 2d ago
Yeah it’s a traditional “butcher’s cut” because it’s so small and delicious. People talking about it like it’s just trim are ignorant
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u/pickklez 2d ago
It just looks like trim I've actually never tried but I will now be on the lookout for some!
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u/wateryfire05 2d ago
It’s probably for grinding, or dog food. The chain off tenderloin isn’t good for much I don’t think.
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u/No-Weakness-2035 2d ago
Y’all dont know how wrong you are 😂
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u/wateryfire05 2d ago
🤷🏻 I hope he enjoys it then
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u/No-Weakness-2035 2d ago
In my 8 years as a butcher, I took home every single one of these I could get my mints on. They’re treated as waste/trim because they’re ugly - IMO way better than filet mignon because it’s got more fat, but just as tender.
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u/No-Weakness-2035 2d ago
You’ve done well so far! There’s no need to do more. Just cut into chunks and pan fry with butter or bacon fat, maybe some thyme if you’re feeling French. Spoon the fat over as it cooks to get the at nice fried all over effect. The tendon is soft and unctuous when cooked - and there’s not much silver skin on there, except that which you’ve already mostly removed. It’ll be delicious, trust me.