How To prepare and slice a Beef Tenderloin / Eye Fillet
Beef Brisket needs to introduction, it’s a favourite around the world for smoking, and slow cooking.
Beef brisket generally comes in large portions, and it can be a bit daunting at the beginning of preparations, but take your time with slicing through the fat cap so you finish with the perfectly trimmed brisket ready for cooking.
Instructions:
- Pat down your tenderloin with paper towel.
- Turn over and remove silverskin. Face the knife upwards to avoid cutting into the fillet.
- Remove any loose bits of fat.
- Now your ternderloin can be separated into three regions. The butt fillet, centre cut, and the tail cut.
- Now your eye fillet is ready to cut into steaks, keep whole for roasts, slice thinly, or make into beef tar tar.
Sirloin Steaks (Forequarter end)
- Pat down your brisket with paper towel.
- Turn over and remove silverskin
- Now your ternderloin can be separated into three regions. The butt fillet, centre cut, and the tail cut.