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Unpopular opinion: I was trimming silverskin off tenderloins way too early
A old timer at the shop in Des Moines watched me fight a whole tenderloin with a dull knife last month and just said 'let it warm up ten minutes first.' Cut my trim time from about 20 minutes down to 8 and the yield got better too. Anybody else get taught to pull them straight from the walk-in?
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patriciamoore1mo ago
Cold meat doesn't trim cleaner, it just slides around less.
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