Finally got the hang of splitting a full beef tenderloin for steaks

I had this big tenderloin from a local farm and had to pick between cutting it into thick filets for a few high end orders or doing a mix of sizes to fill more regular steak boxes. I went with the mix, which meant I had to really watch my angles to keep the smaller steaks from looking like scraps. Took me about 45 minutes to get it all done, but I ended up with 22 steaks total, from 8 oz to 14 oz. The best part was my boss coming over and saying the trim looked clean and the yield was solid. It felt good to nail the choice on my own. Has anyone else had a cut where going for variety over just the big pieces really paid off?

3 comments

3 Comments

fox.matthew7d ago

Going for variety" seems like it just makes more work for you.

willow1143d ago

Honestly, it's just meat. The boss liking the neat cuts is fine, but we're not saving lives here. It's a grocery store cooler, not an art gallery.

nancybailey7d ago

Totally get that. More work up front but it's smarter business. You move more product and make different customers happy. Boss noticing the clean trim is a huge win, shows real skill. Variety beats just a few fancy steaks any day.