I do the same thing at home. No silverskin at all and I trim off the chain and side roast. I usually get about 12 filets that are 3 inches thick. It takes me about 20 minutes to do the whole thing.

I also use the chain meat for shishkabobs and the side roast I butterfly open and stuff with blue cheese and then on the grill.

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Posted by Napoleon

Kenna

Member since Dec 2007

73743 posts

Posted on 9/28/11 at 3:34 pm to LSU alum wannabe

Every once in a while a local place here like Zuppardo's or the like will have $9.99 tenderloin, it's awesome. Usually its $16-19.99 Unless it's aged $19.99 isn't a good price.

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Posted by deerbutcher

Raceland

Member since Aug 2008

45 posts

Posted on 9/28/11 at 4:25 pm to LSU alum wannabe

Do you realize that you paid $19.99 a pound for bacon?

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Posted by OTIS2

NoLA

Member since Jul 2008

52345 posts

Posted on 9/28/11 at 4:32 pm to deerbutcher

quote:
Do you realize that you paid $19.99 a pound for bacon?

How much for the metal skewers?

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Posted by Martini

Near Athens

Member since Mar 2005

49649 posts

Posted on 9/28/11 at 5:26 pm to OTIS2

Buying prime tenderloin is a waste of money. I could cook choice or even select on tenderloins and NO ONE would tell me it's not prime. It's tenderloin for a reason.

Save your prime for rib eyes ( which I personally don't like -too much fat) and strips ( which is where I will certainly spend the money). You can tell the difference in those cuts.

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Posted by wiltznucs

Apollo Beach, FL

Member since Sep 2005

9327 posts

Posted on 9/28/11 at 5:36 pm to Martini

I've never had Prime filet as I'm more of a Ribeye/Strip guy. Is the difference between Prime and Choice that great on a cut like filet which is normally well marbled and tender anyway?

Nevermind, you apparently answered my question as I was typing..

This post was edited on 9/28/11 at 5:38 pm

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