Well we all know that buying the whole chicken is cheaper than buying just the breast or leg meat.  It's the same with meat, and fish.  Markets will normally give you a much cheaper rate on buying the whole fish, or chicken, or cut of meat than just the steak.   I prepare a good amount of buffalo because it has almost the same flavor as beef but is much leaner, around 70% leaner and 50% less cholesterol than beef.   Bison also have a higher resistance for disease so it doesn't normally need antibiotics.  JP has said that it is one of only a few animals that doesn't get cancer, ( don't know if that is true or not so don't hold me to it ).   You can get local buffalo/bison in the grocery stores here at central market, heb, and whole foods.   Plenty of local farmers that will also sell their livestock, they will butcher and ship to you as well.   We have actually bought a whole buffalo before and split the buffalo meat with another family.  You need a big freezer to store about 40lbs of meat but it comes to about 1$ to 2$ a pound and you will get all the prime cuts as well as ground.  If you want more info on that you can contact me.

This is one that my brother I think would appreciate, so this one dedicated for him.  When they have specials on tenderloin he will buy one or two but doesn't always know how to clean them, so I end up doing it or he struggles through it.  So this demo would be exactly the same as a whole beef tenderloin except that the beef will probably be a bit bigger and with a little more fat on it.  It is the tenderloin so its never going to be super fatty.  But you will see that the buffalo tenderloin is very lean with minimal fat and connective tissue.


Whole Tenderloin















I start off with separating what most call the "chain" of the tenderloin.  You can do that a lot of times with your hands or at least start the process.  It will be on one side of the tenderloin and should be very easy to recognize.  You might have to again get in there with your hands and start pulling at the fat














Continuing  














At some point you will need to grab your knife and cut in between the chain and the tenderloin to separate it.






























So this is when the chain has been completely removed













On the other side, is a bigger cap or piece and again I like to use my fingers to separate the cap from the main tenderloin




I like to cut that flap off.  You don't have to do this, you can leave it on but for me its much cleaner to take it off
















I have a sheet tray lined with parchment paper to put the cuts of meat on and to keep everything nice and clean.  Here is the chain and the cap piece.   I don't show cleaning the chain or cap but its very easy to take off the fat.  I like to chop up the chain and use if for breakfast tacos. 










Then I like to take off the top fat lining.  You do that by taking your knife and cutting into it on the very end














Then turn the knife going the opposite direction and pulling the fat tight with the other hand, cut the fat running down the tenderloin














continuing





























You will need to repeat the process one or two more times to get all the fat off











You might have to turn the tenderloin to get a better angle at getting the fat off

















This is what the tenderloin should look like when almost all the fat is removed off the top and sides


 Flip over the tenderloin and take the fat off the back end.  As you can see the bison tenderloin is very lean with hardly any fat.  The beef will have quite a bit more but all you want to do is trim off the fat.












Flip the Tenderloin back over to cut individual steaks














Continue slicing to make approximately 5 oz steaks































Here is a view of everything I did,  You have half of the filet, the steaks, cap, and chain

Hope this helps everyone.

Comment