Are you seriously thinking about making jerky out of the tenderloin? I'd trim the tenderloin down, use the tips for a beef stroganoff or something like that and then cut the loin into like 2 in slices, fire up the grill and sear those babies...Cook probably about 3 - 4 minutes per side for med rare middle.
Well, I bought the meat 5 years ago to breed my cows with. So called meat decided to break his leg the day before we went to sell him. :) Hate to drag it out for coyote food, so we ground most of it and thought we'd keep the good cuts just incase.
Next time, instead of just giving us a link to a picture and expecting us laymen to figure it out, make it perfectly CLEAR what the POINT or KEY to your whole topic is with the very first post! Would have saved yourself some time & frustration...
5 yr old 2k bull? Hamburger. You just have alot of hamburger there. Sorry. We had an old long horn that we fed forever(felt like anyway). I think I'm still "pass'n " the hamburger...............I think I even bleed hamburger from that big ol ________.
Take the meat to a local butcher or someone that has a needler tenderizer and have the cuts needled first....this will break up the connective tissues in the cuts and give you a much more tender piece before you cut or cook it ....my .02 worth .