Trimming Whole Beef Tenderloin

A. Washing Hand

Clean your hands before handling the Tenderloin steak.

B. Preparing the equipments

Equipments that needed to prepare for tenderloing trimming are:

1. Boning Knife
2. Chopping Board
3. Steel Sharpener or Stone Sharpener
4. Kitchen Towel
5. Scale
6. Plastic Wrap

C. Trimming Process

Step 1
Clean the meat with a paper towel or kitchen tissue so it doesn't get wet

Step 2
Release the part of the muscle that extends (chain/side muscles). 
(The rest of the meat in this section can be used for stews)

Step 3
Insert the knife to the connective tissue attached to the meat. Take advantage by sliding the tip of your knife under the layer of white connective tissue around the center. Try to keep the tip of the knife as close to the surface of the meat as possible for cut meat products.

Step 4
Once the tip of the knife is out of the other side of the connective tissue, slide the knife under the tissue for it to come from, using your free hand to pull the tissue that is adhering to the knife. Your knife should be slightly angled away from the meat so that you are scraping it into the connective tissue. This will also help with meat loss. Keep sliding until the knife is a few inches away from where you started. Do this process until all the connective tissue is removed.

Step 5
Once the connective tissue is removed, trim the fat (hidden near where the tenderloin attaches to the inside of the spine).

Step 6
Between these two cuts of meat there is a little bit of connective tissue and fat. Use the tip of your knife to cut it as best as possible.
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Step 7
You now have a whole, fat-free tenderloin.

Step 8
Portioning according to your individual needs.

Photo by Nathan Dumlao on Unsplash