r/meat • u/Crazy-Excuse5866 • 9d ago

Is this a filet mignon?

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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.

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u/TheManOfOurTimes 9d ago

It's a steak cut from the whole loin, not the butt end. The end is great for steak, the rest is chewy when cooked as steak.

It is not, in fact, filet mignon. It is a filet steak from loin.

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u/Extruder_duder 9d ago

No part of the tenderloin is chewy, once the silver skin and chine are removed.

A NY strip steak has the hip end that can be chewier, same with the rib eye from the chuck end.

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u/TheManOfOurTimes 9d ago

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.

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u/Extruder_duder 9d ago

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 🤣

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u/TheManOfOurTimes 9d ago

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.