Meat

I finally felt the music in me today around 4pm. I might be pulling out of the hole I've been in. I made this stunning saddle of lamb. Stuffed it with chestnuts thyme and lamb forcemeat. It'll make somebody happy. If not myself.

I took some pictures of a beef loin, taking out the tenderloin. Should have taken pictures of that saddle, it'll be gone tomorrow. It was a beautiful day today all sunny, made me wish I brought a towel for the beach. This afternoon made me think of my old motorcycle and how my mechanic has it hostage in storage. Did he repair the electrical problem and the oil leak over the winter, or will I have to wait till June to get it back? I'll call him in the morning to get a status. It’s been a busy six months, I can't wait to go for a ride.


This is a beef loin. Under that fat is the tenderloin, the most prised cut of meat.


Here it's shown being teased away from the spine. You can see the New York Striploin is closest to the block if you were to do a cross section of this with the tenderloin attached it would be a T-bone towards the thick end of the tenderloin its called a porterhouse yum!


The tenderloin removed - it has a lot of tough membrane, silverskin and fat that needs to be removed.


It's all clean now.


Here it's tied and ready to be portioned.