Thanks for posting Scott. The only thing that I do different is skin the animal from the legs up to the spine then I remove the quarters. I feel that it is a little easier to access the backstrap at that point. You don't have to cut under the front shoulder. Then I repeat the same thing on the other side of the animal. The last thing I do is roll it onto its belly and remove the tenderloins on each side. Either way it is a great method. Just the way I do it!
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That would be Dan Pickar in the video not myself, ha.I just found the video link for removing the tenderloin further down this thread. Scott uses a lot of knife action that I don't think is necessary and is scary to watch. He does a great job with it though. Take care, as we were given ten fingers to last us all our lives for a reason.