This is my third year butchering a tenderloin and I have to say I’m getting batter at it. I got a nice filet knife for Christmas last year which really helped. Ended up with a chateaubriand roast and two filets.

Did the calculations and figured out that the three roasts average out to $19.90/lb - just what Costco sells them for already trimmed. But I also ended up with 2 pounds of “chain” meat - really not suitable for eating by itself - to make stock from. With bones and trimmings going for some $7/lb. these days that’s a nice bonus. Harry and David get $90/lb. for their chateaubriand so there is that. Theirs looks nicer than mine but not THAT much nicer.

I also ended up with about 2# of beef fat. Last year I rendered it in to tallow but never used it. I saved it this year too just in case.

Maybe I’ll make a candle or something.

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