What is considered the absolute best cut of beef?!
What is considered the absolute best cut of beef?
Such as what is considered the best type of steak, etc.?
Answers: to know check this out!!
http://www.thenibble.com/reviews/main/me... filet mignon
(more info):
Filet Mignon (French) is a steak cut of beef taken from the tenderloin, or psoas major of the cow.
The same cut of beef can also be called:
French: chateaubriand, tournedos, filet de b?uf.
English (US): Medallions, Tenderloin Steak
English (UK & Ireland): Fillet Steak
The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).
The filet is considered to be the most tender cut of beef, and one of the most expensive. Despite its hefty pricing, filet mignon is ordered by many at restaurants the world over. The average cow provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender. to get the absolute best you have to go to a meat shop; they don't sell 'the best' at normal grocery stores
if you don't have access to a meat shop, then the better cuts are ribeye, strip, t-bone; if they say 'angus' on any particular cut, then they will be better
you'll see a lot of arm/shoulder steak, and that's not a very good cut; sirloin is somewhere in the middle
usually you can tell by...price... It's a personal preference. Some people like New Yorks some people like Ribeyes etc. If you want the top quality meat go to a specialty shop and get steaks that are graded Prime and be ready to pay big $$. Without doubt the filet mignon. ~ The delmonico The best cuts are
tenderloin
quality sirloin has the best flavor In my opinion, Porterhouse steak is number one. try 4-6years old heifer's sirloin.
especially Japanese matsuzaka, oumi, koube beef.
all us president bought Japanese beef when they visit japan.
Japanese beef is so soft marbled beef