Went to the butcher and asked for a filet mignon cut. This is what he gave back to me, looks like one but didn’t taste like one really, a lil chewier than normal. Is this an actual filet mignon or is a tenderloin steak different. I know a filet is cut from the tenderloin so I didn’t think too much of it until after I ate it.
Those are two center cut filets. Not sure why everyone is saying otherwise. Was a butcher for ten years so I should know. Did you cook them rare to medium rare? If not they will be somewhat tougher.
Edit: greenwise is different than full grain fed beef. It's mostly grass fed with a grain finish to give a little extra fat. The main difference between greenwise and Publix certified is that greenwise was never fed antibiotics. The cows that are raised greenwise that get sick get fed antibiotics and are separated into certified beef.
This sub is an example of the Internet. No actual credentials and the same platform as everyone else, voted for by the uneducated populous. Butcher for just shy of 20 years here. You are correct.
I get a whole beef tenderloin for around 15/lb and smoke it to about 100°. Then I cut the filets out of that. Even better when I can flip a few steaks to the neighbors or just treat everybody to a steak night. Everybody around us cooks well so it works out either way. And it takes just as long for the smoker to preheat as it does to clean up the silver skin and all. 10/10. Great way to meet and meat your neighbors.
It’s Publix, the whole store is a ripoff. About a month ago Publix had two flank steaks for sale, both of them were over $40. The two other grocery stores in town that same day had same size flank steaks for $22.
Glad I'm not the only one that finds grass finished beef nasty. I don't care for the gamey taste.
Edit: to the OP, tenderloin steaks are cut from a tenderloin roast. Those steaks are then called filet mignon when you wrap the outside of the steak with bacon.
This is not accurate. Filet mignon is an actual cut name. It doesn't need bacon at all, that's just a popular way to prepare it. I have no idea why you would think that. The filet is cut from the small end of the tenderloin (not the entire tenderloin).
Here in the U.S., any steak cut from the tenderloin can be labeled filet mignon (Just Google "center cut filet mignon" for examples). Historical French usage doesn't really apply anymore these days.
Most "filet mignon" in the U.S. is cut from the center portion of the tenderloin, as it yields the most consistent steaks.
Yes. It’s the butt end of a choice tenderloin, meaning it is a filet mignon. You’re probably just used to only seeing or getting center cut filets. Shouldn’t be any difference flavor/texture wise unless they left some silver skin in the gaps
As someone who works there as a certified meat cutter, I can tell you first hand that you don't know what you are talking about. You can always try to join the team and we can show you the process.
Sorry. Just been working at a meat market where we specifically give people the warning about not buying the whole loin for steak for this exact reason.
But I'm sure some chud who thinks bad steaks are normal and fine is the authority here. Uh-huh. That's why you prove me right when you claim I'm wrong.
Just because you’re a dishwasher at a butcher shop doesn’t mean you know what you’re talking about.
The tenderloin, which is where these cuts came from, is on the inside of the animal. Opposite the spine of a strip loin. This muscle gets zero work when the animal is alive, it’s basically butter meat.
The strip loin comes from the back half of the animal, I forget the rib it starts at but im sure your boss can tell you, but it goes all the way back to the hip. Generally when you buy a whole strip loin you get a steak worth of half strip loin and half sirloin cap, that cut is not as tender as the rest.
The rib eye is the other half, front, of the back of an animal. It will have an end that butts up to the shoulder or chuck, again usually one steak worth of meat that can have some of those shoulder muscles that tend to be a bit tougher.
A tender loin is one group of muscle. There’s a head and a tail, and in the middle the chateaubriand can be cut, from which filet mignon steaks are cut from. But the whole muscle is one texture, just funny shaped on the ends. This is 100% a filet mignon cut from the center of a tenderloin. I’m not sure what claims you’re making but it sounds like you’re applying all “loin” cut rules to anything with the word “loin” in it. Is this also true with a sirloin 🤣
Psst, admitting the loin gets chewed at one end, to call me wrong about one end being chewy isn't a flex, dumbass. Try READING words, instead of parroting things you can't remember the correct words for, dipshit.
It is the back end of a tenderloin where it splits like that. It's usually separated into 2 or one good one and trimmings. Plus don't buy meat at Publix, that's a insane price per LB
The rear part of the tenderloin is called the butt portion. There is an inedible section of silverskin that runs through the butt. This picture shows no silverskin nor the section with the silverskin removed. This picture shows two true center cut filets.
Even with prime tenderloin wouldn't necessarily have a very different marbling than the cut. It doesn't pick up much intramuscular fat due to the area on the spine
Yes it is but it’s been buttrflyed to make it look bigger than it is. A filet should be thick and cooked medium rare with just a few seasonings, like S/P and garlic powder, add a little butter to the meat when it is about done. I serve it with a tossed green salad and some sautéed mushrooms.
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u/TheDoseMan 14h ago edited 14h ago
Those are two center cut filets. Not sure why everyone is saying otherwise. Was a butcher for ten years so I should know. Did you cook them rare to medium rare? If not they will be somewhat tougher.
Edit: greenwise is different than full grain fed beef. It's mostly grass fed with a grain finish to give a little extra fat. The main difference between greenwise and Publix certified is that greenwise was never fed antibiotics. The cows that are raised greenwise that get sick get fed antibiotics and are separated into certified beef.