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ISO butchering advice. I bought a whole beef tenderloin at Costco because I need 12 steaks for

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Joined: Dec 14, 2005


Posted to Thread #13770 at 12:05 am on Feb 13, 2009

tomorrow. I've never cut my own before. I saw Alton Brown do it with a ruler on the board for even thickness, using one long stroke of the knife for each steak. Is there anything else I need to know? Should I trim off all the outer fat first?

Thanks in advance.

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