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Wrapped Tenderloin Experiment

  • tlynch72
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2 years 3 weeks ago #13966 by tlynch72
Wrapped Tenderloin Experiment was created by tlynch72
After watching your videos and looking at recipes for beef tenderloin, I was wandering if you could wrap a lean meat like a tenderloin inside a fatty cut of meat like say brisket and tie with butcher's twine. Would this allow the center loin to age without losing as much weight from moisture and trimming? Would a loin gain additional flavor from a 30+ day age?
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2 years 3 weeks ago #13967 by RRP
Replied by RRP on topic Wrapped Tenderloin Experiment
That is a BAD ideal! If the original meat cut is not intact, wrapping in a separate piece of meat will simply cause it to rot! They once had a big meat cutter actually lose a whole bunch of meat doing this.

If you still want to pursue aging a tenderloin then have you butcher source a completely untrimmed tenderloin in processor cryovac, otherwise forget about it!

Also, dry aging tenderloin is pretty unimpressive since the meat is not well marbled (little change in flavor profile), already tender (goes too soft), but moisture loss will deepen the beef flavor. This can be accomplished using our 5 day tenderloin recommendations. Here are some crusting recipes with the instructions: www.drybagsteak.com/recipe-archive-dry-aged-steak-beef.php

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