What you’re seeing in this video is actually a natural part of how muscle structure works. Beef is made up of bundles of muscle fibers—kind of like tiny straws—held together by connective tissue. The amount and structure of that tissue is what makes one cut of meat more tender than another.
In this case, the package contains tenderloin filets—the most tender cut of beef! And because they’re already so tender, something interesting can happen. As beef rests in the fridge, natural enzymes (called calpains) break down that connective tissue to make it even more tender. But with tenderloin, it doesn’t take much—too much time or exposure to warmer temps can cause it to over-tenderize, which is likely what’s going on here.
While it may look unusual, this is a natural process and the meat is still safe to eat when properly handled and cooked. 🥩
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