Reached 200 whole beef tenderloins this month and I'm questioning everything

I've been trimming whole tenderloins for 15 years at my shop in Boise, and I just hit 200 for November. The popular opinion is you need to remove every scrap of silver skin and chain meat to get the perfect cut. But I started leaving a thin layer on some orders for a local steakhouse called The Feedlot, and their head cook told me last week they actually preferred the flavor and moisture it kept in. Has anyone else experimented with leaving more silver skin on rather than stripping it all off?

3 comments

3 Comments

nguyen.tara7d ago

Wait, are you saying you actually think leaving silver skin on is better? That's how you get chewy, rubbery bites no matter how good the cook is.

parkera226d ago

It's like people who claim cardboard makes good pizza, some folks just love the struggle.

max4156d ago

Cardboard pizza gang" - guilty as charged, I probably microwave my steak too.