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How-To

Custom-Cutting Beef Tenderloin

For fresher, less expensive steaks and roasts, cut your own

Fine Cooking Issue 10
Photos: Barth Tillotson & Sloan Howard
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Cutting your own steaks and roasts can be as easy as whisking your own vinaigrette, writes this professional meat cutter. You can ensure your meat is fresh, the steaks are the right size, and you can save dollars per pound. He talks about the tools you’ll need, how to store the meat, and how to trim and cut tenderloins and turn them into roasts. A side article talks about cooking a great steak.

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