buy it whole, age for up to 15 days on tenderloin, 30 for ribeye & 30-40 on top sirloin... then cut it yourself. Use/grind the "chain" on a tenderloin for hamburger meat... How to butcher (trim and cut) a whole beef tenderloin (a.k.a. “PiSMO”) into filet mignon steaks — The 350 Degree Oven
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76' 911s Signature Edition
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