I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!

@summerset5376

Жыл бұрын

Love the channel Chef! New subscriber! ❤

@zysis

Жыл бұрын

It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.

@Gpas7144

8 ай бұрын

No good enough in my kitchen.

Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!

@ChefJeanPierre

2 жыл бұрын

Indeed! And it is AMAZING, Thank you! 😀

@MurraydeLues

2 жыл бұрын

Not sure it is a good or bad thing we don't have smellivision yet

@shaheenbaig9252

2 жыл бұрын

Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.

@twangology

2 жыл бұрын

the tenderloin is the whole muscle that Chef JP is showing in this video.

@vivianricardo1084

2 жыл бұрын

@@twangology Hello JS Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine. Thanks and miss you guys

>wake up >remember that today is monday >hate monday >day ruined >see chef Jean Pierre >Happiness restored

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😀

@ovidiucroitoru2290

5 ай бұрын

Monday again. Restoring joy

Damn, it's great to watch someone who knows what they're doing. Cheers.

When you don't edit out small mistakes, then explain everyone makes mistakes, even after 50 years! Respect! Fantastic job Jean-Pierre!

I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.

@ChefJeanPierre

2 жыл бұрын

Thank you 😊

@jonathanduplantis1403

2 жыл бұрын

For sure. What a waste

@jonathanduplantis1403

2 жыл бұрын

@@ChefJeanPierre chef, you've been a great instructor for me and my apprentices

@buckrugera

2 жыл бұрын

😆

@buckrugera

2 жыл бұрын

Mamma mia 😆👍

That’s just mean, chef... making me think it’s Thursday when it’s only Monday! 😂🤣

@jimmyrios6815

2 жыл бұрын

Lol 😂

@peterhennig4678

2 жыл бұрын

Messed me up too 🤣

@rmd8873

2 жыл бұрын

So tomorrow is not Friday? ARGhhhhhhhhhhhh

@lucymarcovecchio1342

2 жыл бұрын

I have to check the calendar! That knife is a real asset.

@cornbreadfedkirkpatrick9647

2 жыл бұрын

What a sweet way to start the week

Learning from a proffesional with entusiasm, self mocking humor and attitude - thats why I follow Chef J-P 🥂 Keep on rolling 😎

@ChefJeanPierre

2 жыл бұрын

Thank you! I appreciate that!😄

@Texas1FlyBoy

2 жыл бұрын

@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)

@Avallachgrey

2 жыл бұрын

I always say if you can't laugh at yourself you have no right laughing with others. I love self mocking humor.

@myVillage2323

2 жыл бұрын

@@ChefJeanPierreI think I love you 💙

Thanks Chef! You have the gift of actually explaining things clearly, smoothly, carefully -- instead of merely talking.

@ChefJeanPierre

2 жыл бұрын

Thank you so much! 😄

Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!

You're a true master at handling your meat.

@RandallDelling

2 жыл бұрын

Now that's funny right there.

@MrXerxes415

2 жыл бұрын

And everything else in the fridge

I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!

When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!

@ChefJeanPierre

2 жыл бұрын

Thank you Ron 😀

Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!

@ChefJeanPierre

2 жыл бұрын

Thank you 🙏

I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😀👍

WOWWWWWW CHEFA,,,,,!!!!!!!! WHAT A WONDERFUL WAY TO START AN OTHERWISE LOUSY DEPRESSING MONDAY!!!!! Thank you CHEF!!!!!! YOU ARE THE BEST!💖

@ChefJeanPierre

2 жыл бұрын

You are so welcome😄

I WATCH HOW TO TIE MANY TIMES I LOVE THE WAY YOU TEACH LEI E’ IL MIGLIOR CHEF ON YOU TUBE LE MEILLEURE!!!!

Monday AND Thursday…how great is that! Thank you for sharing your expertise with so much humor. ❤️ your videos.

I've been watching chef JP since the beginning of KZread...it never gets old.A collab with Jacques Pépin would be killer 🙏🏽🙏🏽🙏🏽

@BushiBato

2 жыл бұрын

Absolutely.And it means more coming from a great BBQ guy like you,i am into that and enjoy your videos and your new Pit.

I will never use these skills being taught, yet still fascinating to watch.

@matteopascazio1927

2 жыл бұрын

Never say never. lol

@colteck6345

2 жыл бұрын

Try :)

@JohnsJunk

2 жыл бұрын

You can apply this to a lot of meats and cuts. If you take the skill he's teaching as a thought process, you get more out of it.

@jamc666

2 жыл бұрын

you can try that on the gf ... but thats in a complete different setting ...

I don't even need to cook anything right now, this dude's energy and how he explains things is just that entertaining and informative. Great stuff

Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out KZread and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.

Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.

Great lesson and information. I am soooo glad I found you. Now, I have to get enough Tupperware to store stuff in my freezer for 17 years.😊💫

Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.

That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️

@ChefJeanPierre

2 жыл бұрын

Thank you Mark! I always keep the mistakes because if I make them you guys will as well! Thank you for watching! 😀

If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.

I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.

@rxa72

2 жыл бұрын

Your videos are with The Lidl academy by Roman Paulus my source of cooking skills sauce.

@ChefJeanPierre

2 жыл бұрын

Thank you so much! I appreciate the compliment and the association with Roman Paulus, he is a great Chef! 😀

@rxa72

2 жыл бұрын

@@ChefJeanPierre My authentic pleasure.

You make every topic informative and entertaining, even cutting and preparing a piece of meat - and I’m a former vegan! Thanks for another great start to my day, Chef.🌷

Toujours un plaisir a regarder votre enthousiasme Um chef français au Kazakhstan.

@ChefJeanPierre

2 жыл бұрын

Merci Chef! 😀

Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.

@ChefJeanPierre

2 жыл бұрын

Thank you so much! 😀

@shirleycollins8967

5 ай бұрын

Chef J-P, so glad I found your channel! I will be using your pork loin video today 👍 !

Jean-Pierre is living proof that Wolfgang Puck and Buddy Hackett had a love child. I worked in a haute cuisine European Restaurant kitchen in college. Among other tasks, it was my duty to assist the Chef/Owner to prepare whole tenderloins. This is the way we did it but we would turn the tail into medallions for various dishes including steak and kidney pie and beef stroganoff. The lessons I learned 50 years ago remain with me to this time and now that I am retired I try to improve and refine my skills every day and Jean-Pierre is the best instructor on the internet. His good-natured and practical intelligence coupled with mad skills and humor are simply unparalleled.

@ChefJeanPierre

2 жыл бұрын

Thank you so much! 😊🙏

I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!

I love you, Chef! I know, everybody says that, but if nobody would, then you would be sad. So I say it too! I love you, Chef! You make me smile and lough :-))) (Also, I learn a lot!)

@ChefJeanPierre

2 жыл бұрын

Back at you Johnny! You guys are just amazing, I appreciate the amazing support and the appreciation I receive every day! Thank you so much! 😀

Nothing worse than watching a video where everything goes perfectly. Things are going to go wrong and when you watch a chef as good as JP screw something up it’s just a reminder we’re all human and it’s okay. On top of it he’s just so likable.

I never saw this procedure so well demonstrated and explained. Thanks Chef!

@ChefJeanPierre

2 жыл бұрын

Glad it was helpful!😄

Very good ! No one seems to show the twine tie of roasts. This is truly an important subject for all of us who bake or BBQ roasts and its the time of year we tend to cook them. It's very important to have the correct butchers twine too ! And yes, tenderloin or filet mignon is too dense and too lean to use for any kind of stew. A good New York Strip is my favorite go to.

An unusual Monday posting for JP! I've been doing whole tenderloins for 15 years (Christmas, Easter, and birthdays) and I learned something new today. I will say that what you say was good for 8 people is nowhere near good for my 8 people. I have to do the whole dang thing at once for my animals. I also will say that I do put in a few extra minutes to clean the chain and other trimmings which I then save for beef and broccoli stir fry which comes out fantastically flavorful and tender.

@ChefJeanPierre

2 жыл бұрын

Good for you! Nothing wrong with clean the chain if you have the time!😀

I have hoped and prayed for a proper tutorial on how to truss a roast. Thank you, Chef Jean-Pierre for coming to the rescue. Again 😎.

JP’s cooking videos for us home cooks are just the best. He’s engaging, amusing and so honest and helpful with all his explanations. I love how he doesn’t edit out the boo boos; he uses them (just like Julia Child did) to help us fix up mistakes that we are bound to make. In my opinion That’s the mark of a great teacher and person. Did I mention how funny and engaging he is. Fantastic. Subscribed, thumbs up and ringing that bell!!!! Thanks JP. You’re the best. From Hamish downunder.

@eduardofukay

Жыл бұрын

Yes, it brings that feeling of authenticity.

@vitalibahdanovich8072

Жыл бұрын

They are really best . Greetings from another part of the planet 🙂

We cooking dunces are so grateful for the basic instructions you provide. We might be sort of stupid, but we like our food.

@ChefJeanPierre

2 жыл бұрын

It is my pleasure, you guys are great, I love you! 😀

Chef you are a gift to the culinary world! That's exactly how I was taught to butcher a beef tenderloin! Appreciate you very much 😊

@zuzannawisniewska4464

Жыл бұрын

Belle présentation .Merci.

@P.F.3.

Жыл бұрын

@@zuzannawisniewska4464 c'est correct !!!

That knife is SHARP!!

This guy is hilarious and VERY GOOD at everything he does!!

"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.

I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.

@ChefJeanPierre

2 жыл бұрын

Thank you William! 😀

It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏😊

This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.

perfect instructions on one of the fundamental parts of kitchen expertise. tu es le meillur, chef!

hahahahahah. " 4 if you want to starve them " cracked me up !!! JP

Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.

You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.

@daphnepearce9411

2 жыл бұрын

I agree, however I'll never boil a live lobster, crab etc. Seafood is my cooking Waterloo. I'll leave that to the pros.

@sammyjo8109

2 жыл бұрын

@@daphnepearce9411 The closest I get to eating sea food is "Mrs. Paul's fish sticks."

@daphnepearce9411

2 жыл бұрын

@@sammyjo8109 lol! They're good!

i just bought my 1st tenderloin and did not know any of this, thank you so much!

I can hear Chef Jean Pierre's mouth watering because of that beautiful cut 😊

I love trimming tenders! We usually served it with a strong horseradish mashed potato, chef. Soo good!

I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a KZread video. This was the one I found, so thank you!

8 AM on a monday? What better way to start the week!

@ChefJeanPierre

2 жыл бұрын

Thank you 🙏

I love your sound effects. They remind me of my mom’s especially when she was teaching us.

Thank you!! I just happened on your video this morning by accident~~ I only look for you on Thursdays! Thank you for the information about the silver skin! This same technique can apply to the deer meat, too--we actually have more deer than beef! I look forward to your cooking this beef soon!😋😋😋 God bless! ✝💓

Needed this yesterday. Made a bacon wrapped tenderloin and threw it on the Traeger for the apartment, with an open invitation to the girls apartment of course.

@lolikinguwu4247

2 жыл бұрын

Heads up to anyone that may be looking into buying a Traeger, here at Ace we’ve been hearing that we’re having a huge holiday sale where you can get a Traeger at a discounted price, and get a free bag of pellets and a free rub. I can’t 100% guarantee that but that’s what we’ve been told for months now.

I’ve watched countless videos on how to clean a tenderloin and somehow you helped me get it more than anyone. You always do such an excellent job explaining things in such a way that even a novice home cook like myself can understand and execute and even get great results. Thank you so much Chef! I’m so happy I found your channel. It’s really changed the way I cook.

I'm so excited for the video next week, I'm going to surprise my girlfriend for anniversary with the roast dish :)

@ChefJeanPierre

2 жыл бұрын

We are releasing cooking that tenderloin this Thursday! 😀

@nilsmeergans

2 жыл бұрын

Perfect, time to prepare and mise-en-place everything ;)

I've been searching everywhere last week how to cut a beef tenderloin... Finally!!! 😍

My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”

Chef Onyo!!!! So incredibly HELPFUL!!! Hopefully we have seen the last of the chainsaw massacres in this house!!! 🤗 ❤️ 😘 🇺🇸 👍

Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.

I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.

This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.

@antler9927

2 жыл бұрын

Where in Cali? Home butchers are in my area

I still come back to this just to reference the tying. Man you're just the best, Chef.

I watched about five videos on how to trim a tenderloin and this is by far the best. This guy knows what he’s doing.

Greetings from Germany! I love how you are so professional and yet admit, that you still do mistakes over and over again :-) . It is what makes you so lovely :-)

@ChefJeanPierre

2 жыл бұрын

Thank you! 😃

I did this last Christmas with an untrimmed tenderloin! I’m so glad to be saving Chef Jean Pierre’s video for this Christmas! Thank You Chef! I’m learning So Much!😍👍

I learned so much from this video, I just prepared my first beef tenderloin, tied as instructed. It worked great. The tenderloin is now salted in the fridge and I'll cook it this evening according to another of your videos. Thank you so much for doing this channel. It's so much fun to watch and so very helpful. Keep it up!

When chef Jean-Pierre does it, it looks so easy, like no effort at all. Then I do it myself.....But I think the trick is in the tools. And then do it many times to learn how to do it perfectly.

@ChefJeanPierre

2 жыл бұрын

You are correct the more you do it the more proficient you become !😊

You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope. Grace and Blessings to you and all yours. From Sacramento CA USA, France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!

Thank you for leaving the short twine oops in the video, Chef. I always enjoy your humor!

I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😊

As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!

Wonderful Demonstration, I love to see you Chef JP make a mistake. If you do not let us see your mistakes & we make them , well how are we supposed to know how to put “ The Band Aid On”. . By seeing you do it , the very best demonstrate how to do the band aid , we now know how to do it. . Thank you for A Wonderful demonstration. I am not sure if the twine was a real” mistake or one to let us see what to do if if does happen to us . Well only you & your crew know this. Great Demonstration on how to get the best value for our money..".."……..Thank You Chef JP. & crew for not missing a thing with your Great Camera Work…""………… I look forward to seeing some lovely Roasts being cooked. …."… Thank you Greetings from Ireland. ☘️☘️☘️

The man is a legend!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏

Beautifully done, Chef. I can't wait to see how you prepare these, they're gorgeous!

Chef Jean-Pierre I can't get enough of your love for cooking! Your my most favorite Chef in the world! 😊 Also, after watching many of your fabulous videos, I realized that I used to enjoy watching you and Yan Can Cook when I was much younger. I'm so thrilled to have you back in my life. 👨‍🍳

@ChefJeanPierre

2 жыл бұрын

Thank you Rebecca 😊🙏

Thank God for Chef presenting real-world, no-fru-fru-b.s., classic, simple, technique! Viva La Technique!

im never gonna do this but i do like listening to this guy talk.. lol

How can you not love this guy!!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏❤️

I just picked up some tenderloin from the butcher, so this is absolutely perfect timing. Looking forward to using it for the coming videos' recipes. Thank you, chef!

Brilliant, thank you. Here in South Africa I am fortunate to have access to Kudu, Oryx, Impala, Zebra and Wildebeest. I love working with meat.

Love seeing more content from you chef, just brightens my day, especially Monday lol!

Dang! I love this guy. My mother was of Italian ancestry. Born in 1913. I was taught at an early age to never sit next to a window in an Italian restaurant.

@ChefJeanPierre

2 ай бұрын

👍👍👍🤣

just the information I needed - and so easy to follow! PS - I see from your demonstration that a SHARP boning knife is so important

Hi Chef J-P: this is the first time I’ve cleaned an entire tenderloin, and even cooked 3-steaks at the same time using the technique in your other video. I performed it this Christmas Eve and the result was an incredible Medium pink centre. You made our dinner a success!! Thank you so much. You’ve also lit a passion to learn more about cooking and I will do so at home. Thank you Sir!

@ChefJeanPierre

2 жыл бұрын

Awesome to hear!😊

Love your videos and you makes me smile all the time my friend , cheers from Thailand 🙏👍🇸🇪

Thanks Chef, I really needed to learn how to tie meat with twine. Surprised that the savings from doing your own trimming wasn't more.

I absolutely love watching and learning from you Sir. I made stuffed zucchini last night and my neighbor Tom enjoyed it with me and he loved it. Tom is another Veteran. Where I live all of us neighbors are US. Veterans. Tom is also Italian and he learned to cook from his grandma and he asked how did I learn and I showed him and he was very happy. Thank you so much. I am now a subscriber

I might never need to prepare a beef tenderloin, but I'll still probably watch this video a dozen more times just to hear Jean-Pierre pronounce "over and under". This guy is more French than Edith Piaf eating a croissant on top of the Eiffel Tower.

@ChefJeanPierre

2 жыл бұрын

😂😂😂

Thank you Chef Jean P for sharing. I never knew cleaning & preparing is as easy as what it seems. I will try out this week! Such great knowledge to share! Thank you very very much Chef!

Chef i watch how to tie a tenderloin 5 times. I loved how you explain so well Mille grazie Chef

I love watching vidéos of my favorite chef

I just attempted my first one of this today and saw a couple videos before this one and it was by far the best. The whole time I was doing it I was talking just like you. I'm of Mexican decent and my family was like "did he just say mammia"

Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks