Breaking Down a Beef Tenderloin for Zero Waste Success - 3 Part Series

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 1 of Breaking Down a Beef Tenderloin for Zero Waste Success - Part 1: Tenderloin 101 - Dividing the 3 Main Sections

Ready for Part 2?

 Head of the Tenderloin (Butt-end Tenderloin)-  Watch it here. 

Ready for Part 3?

The Tenderloin Offcuts - Watch it here.