Kosher Dosher...“I am a culinary Heretic"

Salumi Lombo Di Manzo   is just a fancy way of saying Salami Loin of beef in Italian. What can I say I like funky crazy sounding names that sound appealing. So what exactly did I want to create? Well in a different blog titled Salumi Filetto di Manzo   I wrote about my experimental Salami that was created from  the center cut of a Beef Tenderloin. It was an experiment that yielded some great results. So with that in mind I wanted a sequel to this incredible Salame with a different cut and with the same great flavor. When I made the Salame from the Tenderloin it encapsulated everything I was looking for with the exception of cost to yield ratio. I produced a Salame that cost about $57.00 a pound to make that was very small. So with all that in mind I decided to test a variant of the original recipe with some tweaks and slight improvements to my technique.  Short definition of the Loin. The whole loin is divided ...

Salumi filetto di manzo . Just a fancy way of writing in Italian Salumi beef tenderloin. I am spending so much money on this I wanted it to sound fancy. This is the center cut of the mighty beef tenderloin!!! Not know for its flavor but its tenderness. Also a very lean piece of meat too.   What is a tenderloin? The tenderloin is an oblong shape spanning two primal cuts.  The short loin and the  sirloin.    The tenderloin  sits beneath the ribs next to the back bone.  It has two ends, the butt and the tail. The center cut is used primarily for the very familiar  Filet Mignon .  It is also used for  Chateaubriand  and the famous  Beef Wellington .  We are interested in the center cut or at least I am because I am going to make a very expensive Salumi from this piece.  I purchased my Tenderloin from Costco.   This Salumi project came to me in a dream...