Wholesale Trimmed Tenderloin in Chicago
A fully trimmed tenderloin is the most labor-efficient way to buy the most tender cut on the animal. Every ounce is plate-ready — no silver skin, no chain, no waste — so your kitchen spends zero time trimming and your food cost reflects only what hits the plate.
About this
cut
The tenderloin is the same muscle as the fillet — the long, tender muscle beneath the strip loin. A trimmed tenderloin has had all the external fat, silver skin, side muscle (chain), and head muscle removed, leaving a clean, cylindrical piece of meat that portions evenly into filet mignon steaks, medallions, or a whole-roast Chateaubriand.
Buying trimmed means you are paying for 100% usable yield. An untrimmed tenderloin might lose 25–35% to trim; a trimmed tenderloin loses nothing. For kitchens that want to control portion weight and minimize in-house labor, trimmed is the smart buy.
Available specs & cuts
Why buy
from IMC
We trim every tenderloin by hand under USDA inspection, so what arrives at your dock is clean, plate-ready meat. No silver skin to peel, no chain to cut away, no surprise waste in your food cost. Our Master Butchers have been trimming tenderloins on West Grand for three generations, and our portion-control program means every filet mignon weighs exactly what you ordered.
Chicagoland
delivery
Standing routes across Chicago and the near suburbs, with will-call pickup at the West Grand dock. We deliver to steakhouses, fine-dining rooms, hotels, and banquet halls throughout Chicagoland.
Frequently asked questions
What does fully trimmed mean?
A fully trimmed tenderloin has had all external fat, silver skin, the chain (side muscle), and the head removed. What remains is 100% usable, plate-ready meat — no trim labor in your kitchen and no waste in your food cost.
How much yield do I get from a trimmed tenderloin?
100%. An untrimmed tenderloin typically loses 25–35% to trim, so a trimmed tenderloin often costs less per usable pound even at a higher per-pound price. You are paying only for what hits the plate.
Can you portion trimmed tenderloin into filet mignon steaks?
Yes. We portion-cut filet mignon from trimmed tenderloin to your exact weight spec — 6 oz, 8 oz, 10 oz — so every steak on your menu is consistent plate after plate.
Add Trimmed Tenderloin to your quote list.
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