How to Cut & Cook a Beef Tenderloin, by The Bearded Butchers

Have you ever wondered where beef tenderloin comes from, or how to prepare and cook this, the most tender cut of beef? In this video, Seth and Scott Perkins, The Bearded Butchers, explain it all, and take you through every step of cutting, prepping, and cooking a whole beef tenderloin.

The process begins with Seth breaking down a half of a beef carcass, carefully fabricating the hindquarter, and expertly separating the loin from the round. Next, he extracts the tenderloin and trims it to perfection - you get to see exactly where the tenderloin comes from on the cow!

Once butchered, Seth ties the tenderloin and seasons it generously with Bearded Butcher Black and Butter Seasoning, before heading to the outdoor grill for a mouthwatering cook.

Cooking takes place over hardwood charcoal on the ceramic grill, a process done slowly and resulting in a perfect roast finished with a direct sear and finally topped with chimichurri. You’ll get a front-row seat to the entire process— butchering, trimming, and cooking—from start to finish. By the end of this video, your mouth will be watering like never before.

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For all things Bearded Butchers:

[ramdina.v]

I am battling Leukemia (starting) and this channel has been one of my favourite pastimes. Love from India❤ keep doing what you do

[boobrowniii]

I harvested my first animal in Nov. I have been watching you guys for 2 yrs. You guys gave me the confidence to try and process it on my own. Thank you. I got a lil overwhelmed but got it done. Wish I could send pics but again thank you and keep it up!! 👍🏾

[FrewysBakesandBreaks]

I love when youtube seems to read my mind when it comes to things I'm planning to do/buy. Great video!!!

[jonhwoodsjr]

As a butcher, I can respect the skill of cutting and cooking

[Cheffluff]

Learning about the different cuts of meat from y'all never get old. Thanks for this video as always.

[shawnstott]

This was an amazing end to end product video, I really like this because so many people struggle with how to cook, what to season it with, etc... Just excellent!

[relentlessshiba]

I finally made it a couple of weeks ago to your store. I can honestly say the ribeye and ground beef we got are by far the best meat weve ever eaten. The quality of the steak was insane in comparison to what you see in the grocery store. For reference I got grass fed ribeye. Ive been watching your videos for 4 years and made the trip. Worth every penny. Will most likely fill the freezer every few months. Quality and price for what you get is second to none.

[aldolajak]

For many of us, the question is, "How to afford a Beef Tenderloin."

[DarkbaseTTV]

The most fascinating thing about these videos is how incredibly effortless he makes the butchering process look with all those years of experience

[RGB]

Welcome back guys! Love these detailed videos!

[otisgoodson]

U guys are the best. Men after my own heart located just above my stomach. Luv y’all

[FLGurl]

Amazing demonstration. For me, more rare and unseasoned with melted butter and celtic salt put on at the end. But we all have our own specifications. This is terrific. Thank you. 🤗

[organizedchaos]

OK, I have to give a shout out to the knife you used to cut the tenderloin! Some people may not realize how good a quality and sharp a knife needs to be to cut a tenderloin as smoothly as that knife did. It's quality and craftmanship shined brightly when it cut through the tenderloin like hot butter.

[ditackett]

I put tallow inside of mine once instead of wrapping it with bacon to give it more beef flavor and it was amazing. Tallow and butter and garlic. Perfect

[samanthareeves]

I've just become a commercial cutter after many, many years of breaking down game. Peeling a tendie is one of my favorite things to do, along with making cap steaks. There's just something so primal and fun about just peeling that meat apart with your (gloved) hands. My shop sells extremes in cryo, as well as the PSMOs, but there's a very steep price difference. Thank you for sharing your craft with us, ammies and pros alike.

[robertholmes]

Making Beef Wellington, I just sent this to a buddy who hasn’t trimmed a cryovac untrimmed tenderloin before. Great video.

[johnkochanek]

I have Origin Coranado big lug and they are the best boots ever. And the tenderloin looks amazing.

[nineteeneightyfour]

My family came over to the US in the mid 1800’s and began raising beef and six generations later still doing it. Beef is the world’s best food.
Watching these guys cut up a beef is amazing, they are truly artist at the craft. I wish Bill Gates/Hates and his Davos buddies would leave the industry alone. Oh and btw i am pretty sure none of them are taking the shots they want everyone to get.

[ronvera]

Glad we bought two Angus whole tender loins last week. $14/lb another store had them for $10.00 lb but they ran out, The local store usually dump their unsold left over tenderloins about a 10 days after Thanksgiving and Christmas here in East Texas.

[spongebobbies]

Last year I was in my club store and saw an entire trimmed beef tenderloin, I bought and smoked, I only tucked in the smaller end on to its self. The most tender, tastes smoked beef I’ve ever made. Seems the club store brings them out during the holidays, but only a few due to the price $$$$. Love your videos