@iccadubai_iccaabudhabi: 🥩 Know Your Cuts: Tenderloin Edition Chef Shefali breaks down the tenderloin, from removing the silverskin to understanding its different sections — the chain, head, and tail. She also shows how this premium cut can be portioned into classic preparations like medallions, tournedos, and Chateaubriand. tenderloin cuts, beef cutting techniques, meat fabrication Dubai, professional culinary training UAE, chef knife skills, culinary school Dubai #ICCADubai #ICCAOnNikon

Lama B054N :

use the wagyu tenderloin 12+ ( cobe/ tazima) or Australian tenderloin 9+( RANGE VALLEY) full blood

kylepgxk07f :

What did she say?

🇵🇰Lifeline🇸🇦 :

its good for fiilet

fadhilmeatco :

chateau briand

CATERING | FOOD BUSINES COACH :

Well explained as always . Thank you chef

Zlati :

@Maryrose :

Very nice

Js Ue872 :

you take so much off and that's parts you being paid a price of a fillet 😂

Chef khaled :

👍👍👍

☠️P H Y O LAY ☠️ :

🥰🥰🥰

MD SHOPON :

❤️❤️❤️

teknathdhakal431 :

❤️❤️❤️❤️🙏🙏🙏

Kawser Bepari :

🥰🥰🥰