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Want to save money, eat cuts of meat you love, and learn how to meditate while making dinner simply delicious? Learn how to butcher a whole tenderloin. Instead of buying parts of a beef tenderloin shrink wrapped from the grocery store, buy a whole tenderloin from a butcher you trust. Watch this video a few times. After your initial trepidation, you will feel more confident when you get into it. (Keep the video nearby when you do it the first time, however.) Eventually, you will end up with more meat for far less money, as well as the satisfaction of knowing you did what seemed impossible at one point. As you watch master butcher Tom Coss—the head butcher at Bateau in Seattle—clean and take apart this tenderloin, you can see why so many chefs love butchering. It’s slow, methodical work. It requires your attention. Butchering is a meditative act, once you learn how to do it correctly.So watch Tom at work, then watch the video a couple of more times so you can replicate his work. Then, go out and take that whole tenderloin out of the refrigerator and make some delicious cuts for your dinners, including <a href="https://www.chefsteps.com/recipes/the-ultimate-beef-wellington">our ultimate beef wellington</a>.