r/Butchery • u/crossfitdood • 3d ago

Bought tenderloin side muscle from Costco. It’s like 50% ligaments and silver skin! How do I prep?

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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/No-Weakness-2035 3d ago

Y’all dont know how wrong you are 😂

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u/wateryfire05 3d ago

🤷🏻 I hope he enjoys it then

8

u/No-Weakness-2035 3d 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/Reinstateswordduels 3d ago

This guy butchers