MICHALECOLE posted...
The didnt add all the fat
what in the
they just have a bad meat cutter, its not that hard to explain. When youre cutting a tenderloin if you have a huge fat strip you either cut around it or you cut through it. If youre somewhere that truly checks your waste, you cut through it and hope for the best, if you dont and you only want quality you cut around it.
Ive cut every kind of steak, and besides porterhouse (because of the saw), tenderloin was always the hardest to cut to spec.
He didnt say it like they literally attached the fat. Leaving that much on is literally adding to the weight for a higher price. If not, that butcher is simply a bad butcher.