Filet roll cleaned.
The MT handled the chore beautifully - it was easy to get the silver skin removed, the tip allows for some detail work and the knife is sized such that the slicing was no problem.
You have a very good hand-hold on the knife, and the micarta is grippy when wet.
Ready for action!
Cutting the plastic off of the roll -
First I trim the loose fatty material from the outside of the roll.
Next, you pull as much of the membranes off as possible and then work on the silver-skin, the tough connective tissue that most butcher shops don't seem to trim off, but I always do.
This is kind of like taking the meat off of a crappie filet, you pull on the skin and run the knife up against it so you don't waste meat -
The 'Turt did a fine job - sharper is better for this task.
There is a piece of meat on the filet roll that runs lengthwise along the main roll, I trim this off and use that for steak burrito or fajitas later in the week.
On the big-end of the roll, there is a crevice with a good bit of hard, fatty tissue and some connective tissue that you want to remove before slicing your steaks - who wants a piece of gristle in a filet? Not me.
I then remove some of the fat from the outer roll - I keep a little but you'll see there are large, hard chunks of fat that you will want to remove. A good knife is key. The Mud Turtle is a good knife!
You might find a little more silver skin - make sure you get all of that -
Here I am just cutting up the burrito meat I spoke of earlier - I cut it into thumb sized chunks.
I trim both ends to get a good end for steaks, and put the cut ends in with the burrito meat. That is good stuff - we used to grind it and make the best hamburgers .....
And now you cut your steaks. I usually do 1" steaks, but I went a little thinner as we have been watching our diet and the slightly smaller steaks will be a better portion.
The MT sliced right through the meat.
When you get to the big end, you'll have the extra piece, just hold the filet together and slice it up. Then you can use a toothpick to keep the piece together or just squeeze it to the larger piece and bag the steak.
A nice filet is one of my favorite foods. Yum. Look at the beautiful marbling on this roll -
12 steaks, and a nice pile of meat for a burrito meal - that's meat for 7 meals for two, and the roll was $83.
The Mud Turtle passed the filet roll test with flying colors.
best
mqqn