Beef Filet Trim Explained

Whole Tenderloin

Whole Tenderloin - strap off / silverskin on

When breaking down a beef carcass, the tenderloin is the most tender and the most expensive cut of meat per pound.  This is where you get your filet mignon steaks and Chateaubriand.  Depending on the trim level that is done in processing there can be as much as a 30% difference in the weight of the whole tenderloin.  The difference is the amount of waste left on tenderloin compared to the lean meat.

At MealsForYou we offer two levels of trim for our filet mignon, basic and gourmet full trim.

Filet Mignon - basic trim

Filet Mignon - basic trim

Basic Trim – this is, of course, the least expensive trim level on a per pound basis.  As long as you are willing to spend a few moments of prep time when getting your steaks ready to cook you can save a significant amount of money per steak.   There are two elements that you will want to remove prior to cooking in order to maximize your eating enjoyment.   These two waste items are the chain or strap (a thin fibrous muscle which runs the length of the tenderloin along one side only) and the silverskin (a thin membrane, silver in appearance, which is found on the top of the tenderloin).  You will want to remove any excess fat and silverskin suing a sharp knife prior to cooking any filet that comes with this most basic trim.

Barrel Cut Filet Mignon - Gourmet trim

Barrel Cut Gourmet Trim Filet Mignon

Gourmet full trim - Not interested in having to trim your filets?   We have a good solution for you.  Simply choose the barrel cut certified Angus beef filets as they have all excess fat, the chain and silverskin removed.  While this will be a more expensive steak on a price per pound basis, but you will have absolutely no waste and a most tender melt-in-your-mouth steak to boot.