It was Choice beef. Prime would be quite a bit higher.

I ended up buying a 7 pound tenderloin. From that, I'd say I got about 4-5 pounds of what you'd consider a nice filet steak, about a pound and a half of chain muscle that we ground up and put in a pasta sauce, and about a pound of gristle and silverskin. There was a portion of the cut where I was unsure if I correctly separated the chain from the center cut but the steaks all tasted great on the grill.

All of the videos show people cutting super-thick filets. I did about half of them that way and the other half as more of a medallion style. I cut the head and tail areas thinner, mainly.

As it turns out, a couple days ago we went in with a couple other families this week to buy an animal for August processing. The ranch and processor are about an hour from our house. That gives us about 3 months to work our way through our freezer to make room for it.