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Click Links Below:
• Introduction
• Cooking Techniques
• 6 Bone Chop-Ready Racks
• Veal Cutlet
• Osso Bucco
• Porterhouse Chops
• Boneless Striploin
• Tenderloin
• Bone-in Short Rib
• Hanging Tender
• Skirt Steak
• Flank
• Boneless Veal Breast
• Brisket Points
• Veal Stew
• Liver
• Brains
• Sweetbreads
• Bones
• Download pdf
Boneless Strip loin
Boneless strip loins are ready for portioning into chops, medallions or cutlets once you remove the silver skin and external connective tissue. Strip loins should be cut up to 2 inches in thickness, but never thicker. Pan sear both sides to a golden brown and finish in the oven to desired internal temperature. High heat grilling and broiling are also optional. The Strip loin may also be roasted whole. Roast to desired internal temperature, let rest for 8-10 minutes, then carve.
Tenderloin
The tenderloin is the most tender cut and is full of flavor. The whole tenderloin (about 3 lbs) has two sections: the short tenderloin (weighs 1-1.5 lbs) and the butt tenderloin (weighs 1.5-2 lbs). The whole tender has the side muscle attached. All surface fat is removed at the packer level, but the silver skin remains.
From the tenderloin, you can cut medallions (up to 1 inch), petite fillets (up to 2 inches) or you can roast the tenderloin whole. Pan sear, sauté, grill, broil, roast, or stir fry the medallions and petite fillets. To roast whole: butterfly lengthwise, stuff, and roast to medium-rare to medium.
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