Breaking Down a Beef Tenderloin - Part 2: Head of the Tenderloin

Master the butchery of M8-9 Australian Wagyu tenderloin. Learn to remove silver skin, portion steaks, and utilise the head and tail for maximum yield.

You're watching Part 2 of Breaking Down a Beef Tenderloin for Zero Waste Success. 

Missed Part 1: Tenderloin 101: Dividing the 3 Main Sections? Watch it here. 

Ready for Part 3: The Tenderloin Offcuts? Watch it here.