What do I look for? Which end is better the smaller ones or bigger ones with the extra muscle attached.
I'm assuming the more marbled ones with the extra muscle is closer to chuck end than the loin end of the cow. But I'm not sure and that's why I'm here.
by funnybone290
25 Comments
You guys in the states pay a lot for red meat; prices are really high (from an European standpoint)
First row to the left are nice, but 2nd row melts in the mouth.
Pick ones with a bit more meat so you don’t solely buy fat.
It’s tender (tenderloin) but not as much flavor (less fat) than other cuts. I think most people think it’s better because it costs more but personally I think it’s overrated like lobster.
Idk if you can see the Pic. But this is all very high quality meat for this price. When you start getting into the crap stuff ot gets considerably cheaper. Ribeye and filet mignon are the most expensive cuts per pound to my knowledge though. . And especially whenever you get into prime grade territory. Not to mention I’m in an oilfield area so I’m not only are a lot of the men out here.Looking to buy steaks but they’re making if not 6 figure a year close to it. So a lot of the prices went up when the oil field boom happened in this area. It’s like 4.60 for a mcdouble here. Which I had never seen them over two dollars and fifty cents till I moves here.
If you have to wrap a piece of bacon around it that tells you enough
It’s only section that has no tough cuts, due to the unique muscle it comes from.
It’s also the only cut where I will sometime pick one with less marbling if the marbling varies and they are priced the same (has a unique subtle flavor when lean that goes along with the tenderness).
In short, unlike other cuts, you can’t go wrong with it, if you like tender meat (doesn”t matter much how you cook it either, stays tender). Even with rib eyes, there are a lot of tough ones to avoid.
Fuck the filet. Grab a couple of those ribeyes!
iirc it comes from the dorsal portion of the cattle, the “top” when it’s standing. It’s an area that doesn’t get much exercise unlike the rump and shoulder which are always working hard. That makes it very tender despite its low fat content. Fat plays a role in flavor, but muscle fiber type also contributes. These are short, slow twitch fibers and they have a nice flavor. Similar to sirloin but even more tender.
I just like the flavor and texture of a filet better than any other cut. I guess I’m not into fat. Bone in filet is the best with some char.
I wouldn’t buy these filets if I were you. It doesn’t look like these have been properly cleaned. There’s still lots of fat and likely inedible silver skin attached.
Tenderloin is incredible with a sauce like a red wine reduction or Demi-glace. You’re paying for the tenderness and for the fact you only get a relatively small amount of tenderloin steaks per cow. Overall If you want a lean and tender cut, fillet/tenderloin is the choice.
Fillets are tender, but not a lot of flavor due to less marbling. This is why you often find bacon wrapped fillets or see them covered in a sauce of some sort. If you want flavor, go for a ribeye. If you want flavor and tender, go for a flat iron.
Filet Mignon has the finest and most tender grain of all beef cuts.
It has very little flavor from oils or fats compared to ribeye, and relies on a rare preparation to achieve peak savor.
Truffle oil, mushrooms, garlic, salt and pepper, and a side of asparagus are all winning accompaniments.
Take care to leave the steak unrefrigerated so it reaches room temp before cooking.
1 minute sear on high heat on each side, then place under a broiler for 5 minutes is my recommended method.
personally, I prefer filets to all cuts of steak, I prefer the leaner cuts . I have no idea why i do, but I’ve always hated fat and gristle, despite the improved flavor. the texture and chew is just absolutely abysmal to me.
I always preferred filets with a bit of marble. when cooked well, they are super juicy, reliable cuts. they cook pretty easily due to their thickness, and to me, personally, you get more of that meat flavor, rather than just fat.
The perfect steak. Tender, lean, and delicious.
Ribeye $25.99/lb? Ouch. Go to Costco and get it for way less.
https://preview.redd.it/lkmzzzxdx80f1.jpeg?width=3024&format=pjpg&auto=webp&s=af2238b9ea622de6504290f9ead45d66790efb36
This is a 12oz filet I had recently.. it was perfectly cooked & for me this is as good as it gets..
I am a butcher and I just want to say for the record that these tenderloins have been poorly trimmed. Not seamed out properly.. this would not fly at my shop. For 35.99lb I’d want it done properly.
Those ribeyes look better… wtv is to the right even looks better than the tenderloin.
Just out of curiosity, if you were to pick one of the ribeyes which one would it be?
I would go for the 4th up but I’m uneducated on the subject
Filet is for people like me. I hate fat in my food. If you try to finish my steak with butter I will hit you. Chicken thigh makes me gag. I’m jack sprat. So filet is lower fat, and super tender. You just let it warm to room temp, pat it dry, hit it with some coarse salt, toss it on the grill at 460ish. Give it 3-4 minutes, flip it, 3-4 minutes, back the temp down to 300 and let it ride to your desired temp. Rest it for 5 and cut it with a fork. I have 1 1/2 lbs of it in my fridge right now for dinner tomorrow. But at my grocery store it’s $16/lb.
It’s usually the most tender cut. But not the most flavorful. I prefer ribeye.
Get the ribeye
Anthony Bourdain put it best – it’s a joke among chefs and to tourists and people who don’t know any better.
While it’s tender, it the least flavorful of the major cuts; but always caries a premium price.
I eat mostly tenderloin after a lifetime of ribeye being my preference. It’s not just tender that’s a mistake to say that’s the only reason. I can wet age a new York Strip and have it be just as tender. And to those who say it’s lacking in flavor I don’t buy that either.
I buy a whole untrimmed tenderloin at Costco, usually for around $16 a pound or less. Then I stick the entire thing in the fridge at home, still in the cryovac packaging, and forget about it for at least two weeks and up to a month. The day before I plan to make steaks I take it out and lightly trim it, mostly just removing the silverskin. Then i dry brine the steaks I plan on cooking and freeze/wrap whatI am leaving for later. The salt pulls the water out of the meat and then, by osmosis, gets pulled back in WITH the water.
Pat the steaks dry before seasoning them with salt, pepper, onion powder, and garlic powder. Cook them hot over charcoal or on a cast iron pan (with a his high heat oil or, better yet, with Tallow to build the crust only, then remove and let it sit. Turn off the fire if already cooking in a pan. Drop about 2 tablespoons of butter into the cast iron skillet with some diced garlic and thyme. Turn the heat back on but not high heat. Once you have the butter foamy, but nor burning, put the steaks back in and flip them often until you reach your preferred internal temp (usually about 10 degrees before the temperature you want to stop riding because of carry-over heat. Baste consistently with the browned butter during that time. Then you’re done except for letting them rest. I usually pour the butter over the steaks to rest in the butter for 15. And theN you eat some delicious steaks with amazing texture as well as tenderness! You’ll have a really hard time going to eat at a steakhouse once you get this down. The perfect level of tenderness without being mushy, amazing bite of the grain, and almost no waste. The untrimmed tenderloin has fat that bastes the meat like in a ribeye. But the actual tenderloin is still lean and extremely tender! Give it a shot!