What is the equivalent of Filet Mignon on a human?!
Answers: I am thinking of becoming a surgeon.
my vagina...wanna see?
the buttocks
It's the psoas major, a lower back muscle.
http://en.wikipedia.org/wiki/Filet_migno...
http://en.wikipedia.org/wiki/Psoas_major...
http://www.bartleby.com/107/127.html
or a cannibal...
Dahmer would have been the best to answer this, but we are all (I think) grateful for what has become of him.
Rump roast
Those who do insist on pondering on the subject might care to reflect that in the Peter Greenway film, the body of the lover was spit roasted and garnished with whole cauliflowers and turnips. Whatever one thinks of this form of revenge, culinary purists will be in general agreement that spit roasting is not the ideal way to prepare human flesh. In fact, there seems to be general agreement that the best means of preparing the meat of humans are similar to the methods used to prepare large game such as deer, elk and wild boars. Following, are several recipes that seem appropriate for those of us who care to ponder (and ponder only!) on the potential of dining on friends or foes. As to whether I have ever tasted human flesh - let it be said only that self-incrimination is always foolish.
Person Stew
1 shoulder of person, about 2 1/2 kilo), dressed and cut into serving pieces
1 bottle dry red wine
1 cup olive oil
1/2 cup red wine vinegar
6 Tbsp. each bacon fat and flour
2 large onions, chopped coarsely
1 large carrot, chopped coarsely
3 stalks celery, chopped coarsely
3 cloves garlic, chopped finely
6 shallots, chopped coarsely
12 juniper berries
12 whole peppercorns
2 whole cloves
2 bay leaves, crushed
2 Tbsp. parsley, chopped
1 tsp. salt
1/2 tsp. each thyme, oregano, basil and rosemary
salt, black pepper and cayenne pepper to taste
In a saucepan combine the wine, wine vinegar, olive oil, onions, carrot, shallots, celery, garlic, cloves and all of the herbs and spices. Bring just to a boil, immediately lower the flame and simmer for about 10 - 12 minutes. Remove from the flame and let cool for 1/2 hour.
Put the cup-up shoulder and giblets in a ceramic bowl and pour over the marinade. Marinate, covered, in the refrigerator for 2 - 3 days, turning the meat several times each day.
Remove the meat from the marinade and dry on toweling. Strain and reserve the marinade.
Sprinkle the meat with salt, pepper and cayenne pepper to taste. In a skillet melt the bacon fat and in this brown the meat, slowly on all sides. Sprinkle over with flour, stir and continue to saute until the flour is absorbed and turns light brown. Add the strained marinade and simmer, covered until the meat is tender (45 - 60 minutes). Correct the seasoning, simmer for 5 minutes longer and serve hot. Serves 6.
I know what it is, I'll give you a hint, I save mine for the "special" ladies who need a bit more Cowbell than they can find at home!
you got me there .i know it;s suppose to be the best meat on the cow; so maybe the breast' but that;s on chicken; illl say the meaty part of her butt.or is that rump roast; ask your teacher that when you get back to princeton for your exams...
Tube steak!
Regarding the beef, or boeuf, the muscle areas of the bovine that do the bulk of the physical labor, such as standing and walking, are the least tender cuts, requiring a slow cooking process (rump and shoulder, for example).
The tender cuts are from the muscle areas that do little work, mainly the back and sides.
So, if we apply this thinking to cannibalism, we could assume that the human brain, the least often used muscle, would be the most tender...
or...you may also select an answer from the list below...
1. Good job retard
2. Hope this helped
3. Fecker
4. Thanks for the 2 points
We don't have a Filet Mignon...
It's all T-Bone with us...
(I like to throw some Rosemary on my human steaks...adds a nice "piney" taste...goes well in the middle of a snowy forest after a backpacking trip goes horribly wrong, and survival of the most "open-minded" eater comes into play...)
Ever eat a pine cone? Many parts ARE edible...when the Grapenuts runs out...
Which gender?
You will never get near me with a knife... I can promise you that.
The breast
the equivalent of a filet on a humas is right in the back from just above the butt to half way up the back on each sire of the spine. humans have two just like cows do.
Gluteus maximus!
No shoulder is not very tender. My large -----s however are and are great with a variety of marinades including steak sauce, orange glaze and butter. As a surgeon I am sure you can understand the importance of handling your meat very carefully. Make sure that it is adequately prepared before sinking your teeth into it.
Geez I gotta go take a cold shower.
Fillet Mignon is a cut of meat from the psoas major muscle of the beef animal ,it is so tender because it is not subject to any work load ,in humans we have a muscle of the same name ,the psoas major,that lies on either side of the lower part of the vertebral column.
The gluteal muscles of the buttocks are strong coarse fibered muscles as they help to maintain the upright posture of the spinal column.Anatomically these two muscles are far apart.,the psoas is visible only when exposed by cutting open while the gluteal muscles form the shape of the buttocks.When you get to anatomy classes you will be familiar with these muscles.
Well, my dear. A Filet Mignon beng a cut of tender boneless meat take from inside the loin, it's really a matter of preference as to how you want to go about reaching it. I recommend getting your own model to practice with before performing the actual 'surgery'. Mine is made of silicone and requires 2 AA batteries.