Gutless Method

[ironsighter]

plus you get the heart

And the liver, and the kidneys, and the bones, and...

 

[canadian hunter312]

Misnomer.... filet mignon is literally beef backstrap..... to the hunter, we call tenderloin the small pieces under the spine .... small non uniform meat you cant cut a steak from (but is delicious).... if you are familiar with deer etc and buy a tenderloin of beef at the store you will see that you are actually getting a backstrap....

So when you eat filet mignon (beef tenderloin as they call it)... do you really think that 4 inch wide steak comes from the small scrape under the spine in the cavity? .... do you really think that in a cow that meat is big enough to cut I to 4 inch wide steaks?.... if so, you are badly mistaken...... filet mignon comes directly from beef backstrap...

Ummmm..... your debating with a guy that lives in the center of Alberta's livestock industry. I like to think I know my beef.
Next time your in a butcher shop, look at a Porterhouse steak. One side of the bone is strip loin (back strap) and the other side is tenderloin. This will give you an idea of how big the tenderloin is from beef.

Thanks guys.... learn something new every day

Awesome. I love seeing internet know-it-all's getting schooled

 

[guido]

I might have missed it, but I wonder where this video was taken??

 

[driftpounder]

Pretty cool way of doing it. I have often wondered if there was an easier way of doing it. I am not a very big man and usually hunt on my own with a little assistance when I get an animal down. It can be a real struggle to get it gutted and skinned out after. Then once it has cooled to clean the meat of the bones. This is sure a good way of doing it. I may have to try it this fall if I am successful on my deer hunt.