Finding the Chain

• The chain is relatively easy to remove from a whole tenderloin. Start by placing the tenderloin on a large cutting board or clean work surface. You will see the tenderloin is basically three pieces. At one end there is a large -- about the size of your hand -- muscle that is partly separate from the rest of the tenderloin, this is called the wing or ear. The largest, and main, piece in the middle is the main tenderloin, or psoas major. To the side opposite of the wing is the chain. This fatty, thin, long strip of meat runs parallel to all, or nearly all, of the main tenderloin.

Removing the Chain

• Removing the chain from the whole tenderloin is relatively easy, and you can accomplished with just a little cutting and finger work. The chain connects to the main tenderloin muscle primarily via a thin, translucent membrane. Using your fingers, slowly work your way down the chain, giving it a light pull to partially separate it from the rest of the tenderloin. This should expose the clear membrane and the fatty tissue between the chain and the main tenderloin. Then, using a paring knife, start at the narrowest end and -- with careful, short strokes -- cut away this membrane and fat, holding the chain in place.

Preparing the Chain

• Some restaurants will use, untrimmed chain meat for meat stocks, soups and stews. However, chain meat, when properly prepared, is deliciously tender and flavorful when seasoned and sauteed. However, the chain does have a fair amount of fat and connective tissue that you will need to address. To prepare the chain for sauteing, begin by removing as much visible hard fat and connective tissue as you can; you will not be able to remove it all, and this is fine. Next, using a meat mallet, work your way down the chain striking each pocket of fat and connective tissue several times to loosen these fibers.

Uses for the Chain Meat

• After you have removed the fat and have broken up the connective tissue has been broken up, you can simply cut the chain into bite-sized or two-bite portions. This meat can then be used in recipes for stir fries or beef tip dishes. You can also flatten the meat for quick sauteing. To do this, strike the meat, using your meat mallet, until the whole chain is thinned to about 1/8 inch in thickness or less. Then cut the flattened chain into pieces about 1 inch long. The meat can then be seasoned, quickly sauteed and used for sandwiches, as a pizza or flatbread topping or in a filling for ravioli, wontons or empanadas.