How To Butcher A Beef Tenderloin 

Thanks for a great tutorial! I have never seen anybody remove the silver skin so easily with almost zero waste.I have filleted a lot of fish, but never thought of applying the same technique to a tenderloin!

5 years ago, and still my go-to video for my once-a-year Tenderloin Processing.

Dude, even though I’m trying to just learn how to cut this meat up and I’m not the most interested. You sir deserve a award, this is what a RU-vid video should be!!!! Great skill, great editing, great audio, great voiceover. Thanks a million!!!!

Every year or so when I buy a filet, I always come back to this video for a quick refresher. Sure I can do it on my own now since I've done it a couple times successfully, but it gives me the confidence boost :)

Did a very good job showing how to break down a tenderloin, no stalling, uhms or wasted words, just pure info. THANK YOU!

Thanks Jacob Burton! What a pleasure to watch a pro at work (specially when the video is properly edited too!). No wasted words, no wasted images, no wasted beef, ... what more can you ask for!

I’ve watched many tenderloin breakdown videos, and this is by far the best I’ve found. Great explanation, pace and presentation

Beautiful trimming skill, I currently have many opportunities working with beef tenderloin at my workplace and this video definitely helped me a lot. Thanks!

My local grocery outlet had 4 lb beef tenderloins for $30 and I knew I had to try it out! This video was perfect for a noob breaking the meat down, thank you!

Really good tutorial. I have watched some shockers in the past where observing isn't very clear or they move too fast/slow with instructions. This is perfect and easy to comprehend.

This is the way it's done ... many thanks for an excellent video. Clear, concise guidance for us amateurs.

FANTASTIC video! The level of detail you go into was just right. It prepared me to make some great cuts of meat!

MASTERFUL!!! Thanks for posting this informative, concise video!

This is proof that procrastination has no limits.

Great video sir! Clear instructions and audio! Now I’m ready to tackle mine!!

My local grocer has cut prime tenderloin at $22/lbs and Sam's Club has the whole loin at $11-12/lbs. Its time to start making my own cuts. Your video has given me the knowledge and confidence that I can butcher it myself and save a lot of money. Thanks for the video!

Thanks, I'm glad you found the video helpful. In this video, I'm using the 7" Shun boning knife from their classic line.

I just spent a big chunk of time watching quite a few videos before I attempt to butcher my first tenderloin. THIS ONE IS MY FAVORITE!!!

Great video, no nonsense talk. Superb knife skill. A true master. Hat off to you sir.

Thank you very much I am making beef wellington for Christmas dinner and this video showed me how to break down my tenderloin to do so.

Just butchered my first tenderloin today, prepping for specials for this week. This video really helped, thanks for uploading.

Thanks Jacob, just cleaned a beef tenderloin with your instructions and the steaks were great!

Thank you for your presentation, you are truly skilled.

Successfully sliced up my first tenderloin with ease using your tutorial. Thanks!

Where is that guy now ? His videos are so clear while packed with info.

Thank you for your video you enabled me to butcher my own tenderloin for the first time today. Much appreciated!

Watched a few videos about this, yours is the best by far. Will be using this on Sunday for mothers day :)

Thanks a bunch, 6 min in and I already paused the video and successfully butchered my first tenderloin!

Was going to ask what to do with the trimmed portions and you answered it in the end. I got a sausage grinder and will be using all of the suggestions. TY

awesome video and very helpful. i just recently started cutting meat at a grocery store after being a regular clerk for a long time and i've pretty much not been trained at all and tenderloins is one of the pieces i have to cut. you showed me more useful things in this video than our training videos/papers at work.

Never in my would I imagine myself learning to fillet, and your tutorial is right to the point.

Very professional! I love your skills! Thank you for sharing =) I've never butchered a whole tenderloin, I'm looking forward to it!

Excellent tutorial!!! Very well at explaining the process!!!

Great video! Thank you, I couldn't have done without you!

Thanks for the video. My husband raises beef and I currently have 4 tenderloins in my deep freezer. At least now I have some idea of what to do with them.

Excellent video! Thorough, informative, and no bullshit. Thank you for this. I always get my butcher to remove the silver, and now I know what that looks like.

Awesome tutorial! I'm going to give this a go. Thanks for posting this.

Absolutely amazing tutorial!

Fantastic breakdown!

I love this video. I have portioned about 8 tenderloins using this video. Excellent!

Good video, I learned more than I thought I would, having cut a tenderloin a few dozen times before.

Excellent. Glad you found the video helpful.

Awesome tutorial. Thank you.

Well done sir. I've watched other videos but yours is easier to follow with a better explication.

Great well explained video thanks for taking the time to make it.

Thank you for this video. You are saving my Christmas dinner.

Thank you for posting this. Great video 💪💪

Very good instructions! I just butchered my first tenderloin like this.

Thank you for this video. I removed the silver skin the exact way you showed and it was so easy. Almost zero waste. This is my first time buying a tenderloin. This video was a great help.

Word up Chef! Thanks for the silver skin tip! Very helpful!!!

Thanks for this video! I butchered a tenderloin for the first time tonight, and after watching your video found I had actually done it correctly! Next time I will cut them thicker

Great Video! Thanks for the Knowledge!

Thank you so much!!!! Excellent video! So helpful ❤️

Deliciously well done video, very informative. Thanx!

my wish is that people learn what the filet mignon is because most people ive encountered, including restaurants, meat packers etc....call every filet a filet mignon. I guess for marketing and it just sounds fancy. Mignon means small or petite.Awesome video!

Thanks for the video! I just bought 4 tenderloins from the grocery store. They had them down to $7/lb. I have so much beef now.

Many thx for the video - this was super helpful!

Excellent video!! Thank you. Well done

REALLY GREAT INFORMATIVE VIDEO...THANK YOU!

Thanks for the great video. I took on my first whole tenderloin that I found for $9.99 a lb. I figured all I had to do was take it home, slice it up and vacuum seal and wha-la.....I gots lotsa filet mignon steaks wrapped and ready to go. Meanwhile saving $5 to $7 a lb. instead of buying already cut and ready for the BBQ filet mignon. I was already a winner...right? Then I decided to look up videos to make sure I didn't eff up a 7 1/5 lb. of meat that stretched at least 2 1/2 feet long and that cost me $75. That was when my life changed forever. Long story short - After 2 1/2 hours on Sunday I butchered the tenderloin and neck to perfection, thanks to you, and after another 2 1/2 hours on Monday I butchered the chain and got 3 large premium hamburger patties out of the deal. Was it worth it.....? Not so sure. I would be curious how long an experienced butcher would need. 5 hours for me seemed like eternity.....

Amazing video. Hats off

this is a great vid. good job. it taught me alot

Everytime whole tenderloins go on manager special I grab one. And everytime I can never remember exactly how I cut it up, I come back to this video.

Yes, the reason why your tenderloin turned out "crappy" is because the chain and silver skin should first be removed. The marbling on the tenderloin in this video was on the high side of choice. I've bought choice tenderloins from Costco before and have always been pleased with their quality. Depending on the skill of the butcher, a tenderloin will yield about 50-60% by weight. I normally shoot for 7 fillets per 6 pound tenderloin. Remember, scraps can be ground & used for burgers/pasta sauce.

Filet for your staff meal? Man, I wanna work for you! ;-)

Excellent tutorial.

Upside down like I've done fish for years just like he said (skin down). Never thought of that, brilliant. Even the tag of meat to hold it like the tail part of a large Salmon. nice!

Awesome video. I've cooking for about 16 years and recently became a sous chef at a bigger place that does its own butchering(which is new for me) and this video is extremely helpful. Definitely subscribing.

.....And this is why I own a Kitchen Aid stand mixer with meat grinder attachment. Take all that meat off cuts and make them into ground beef. Thanks for encouraging the rest of the viewers, near the end, to reuse the tenderloin off cuts.

Thank you. I'm doing a Beef Wellington for Thanksgiving and this year I had a whole tenderloin to work with.

Great Simple Video

beautiful! where I work I've always just trimmed silverskin and excess fat, I've never separated the head and the chain but man that's beautiful, if my boss lets me I might start cutting them like this

Really nice method for getting the silver skin off. Will definitely be trying that next time I'm breaking down a tenderloin! Thanks!

Great video, thanks

Great video, thanks!

like your filleting a fish. I never would've thought of doing it that way. definitely trying that.

Best video I could find thanks!

Very good video.. much appreciated

Good work! The critics who claim there is a proper yield missed the point you clearly showed in the video, ie. which is the only waste you had which was not able to be used elsewhere is the SAME waste any butcher would have. Trimmed off excess fat is waste. Trimmed off silver skin is waste. No one can do anything with those parts. You correctly butchered the rest in a good manner. Some meat trimmed off that was fully useful wasn't put out with the medallions at the end for the photo shot but it wasn't waste. You stated it could be used in other ways and certainly it would be. There really is very little waste to a tenderloin. I personally don't butcher much beef as my butchering is primarily done on home processed venison. But a tenderloin is a tenderloin. The principles are the same and the end results are the same. Very nice video. Thanks for sharing.

exceptional video!

Awesome video and very informative. Thanks!

I love eating all kinds of meat. Turns out I even like seeing the butchering process. Tells you more about the meat. Nice!

Hey thanks so much for the video you make it look too easy but it was a huge help thanks for posting and brilliant the way you answered the aging comment :)

Thanks for sharing!

Thanks so much - great video!

Excellent video. Thank you.

Well done sir!

Very helpful!!!

Thanks for sharing

Beautiful surgery. Great video.

outstanding video

Thank you. Actually making one today. Although I cook a lot I never broke down a whole filet of beef.

I think you and I have different view points on what a proper yield is. In a fine dining kitchen, the uneven meat that's attached to the underside of the tenderloin is always taken off and it's considered bad form to leave it. In larger restaurants that charge cheaper prices, an argument can be made for trimming less meat to get a better overall yield. As I'm sure you know, all the scrap is used in other profitable dishes that help offset the cost of the tenderloin, allowing me to trim more.

This was a great tutorial! Very straight forward and easy to follow instructions. Taking on my first beef tenderloin for Christmas Eve dinner and feeling much more confident after viewing this. I'm going to hit up my husband for that knife you're using. Thank you!

Nice job sir

Great, video, bub. Thx.

single best video for this.

very helpful!

Very helpful! My daughter's favourite birthday meal is a beef wellington - would love to see which section you would keep for that and , motr importantly, how you would identify that section when butchering the tenderloin.

Excellent video ! TY ! 😁✌