Whether you’re a beef connoisseur or preparing steak for a special occasion, chances are you’ve wondered about the differences between various cuts of beef, including Tenderloin and Filet Mignon. With the multiple cuts and names, the differences between them—or which cuts work for which dishes—aren’t always clear.

Two of the most common cuts that are often questioned are Filet Mignon and Beef Tenderloin. Since they come from the same area of the animal and have similar properties (like tenderness and leanness), Tenderloin and Filet Mignon are commonly confused as being the same cut.

Is Tenderloin Filet Mignon. The short answer: kind of, but there are some differences.

The cuts we see at the meat counter (like steak, roasts, or stew meat) are subprimal cuts. They come from larger areas of the animal, known as primal cuts (i.e., Chuck, Loin, Round).

Beef Tenderloin is a long cut of beef that you can use for a roast, Beef Wellington, or slice into small portions of steak known as “Filet Mignon”. Tenderloin is particularly useful for entertaining guests and special occasions, as you can cut several extremely tender, perfectly portioned, mouthwatering steaks from it.

Filet Mignon is part of the Tenderloin, which is why some see Tenderloin and Filet Mignon as one in the same. Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal.

These qualities have made Filet Mignon one of the most prized cuts of beef. Now that we know the difference between Tenderloin and Filet Mignon, let’s break down the terminology.

For this reason, many see Filet Mignon as a luxury cut to be served with fine sides on special occasions. (But there are plenty of delicious, affordable, and easy-to-prepare sides to go along with it.

Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”. As a longer piece of beef, Beef Tenderloin is excellent for oven roasting or cooking sous vide.

For medium-rare, cook to an internal temperature of 135 °F. for medium, 145 °F.

You can also portion the Tenderloin into steaks and grill, broil, or cook sous vide. Regardless of the preparation method, Beef Tenderloin will take your meal up a notch.

View other exclusive Aspen Ridge recipes for Beef Tenderloin. While some see Filet Mignon as a luxury item, it doesn’t take a chef to prepare it (or even cut it from the Tenderloin yourself).

If you have pre-portioned filets, you can use classic methods like grilling or pan-frying and finishing in the oven. Or you could elect for a more “set-and-forget” method like sous vide or even air frying.

If you need to cut Filet Mignon from a Tenderloin, use a sharp butcher’s knife to trim the Tenderloin and cut it into two-inch steaks. The tapered end of the Tenderloin is most tender and will result in the steaks closest to pre-cut Filet Mignon (though preparation should be the same for all the filets).

In addition to Air Fryer Filet Mignon, we recommend these recipes for Tenderloin steaks: Aspen Ridge® Natural Angus Beef Tenderloin: Unbeatable Tenderness and Flavor for Your Next Dish.

Raised without antibiotics or added hormones and sourced from Angus cattle raised under Certified Humane® standards, Aspen Ridge offers Tenderloin and Filet Mignon that are a cut above. Learn more about our story, Beef Tenderloin products, and why Natural Angus beef delivers unmatched flavors, every time.

Click On the Image Above For a Larger PDF Version.

In the past I never really got a choice of the cuts I wanted. It was just a standard cut available.

With DSR, Heather made sure that we got all the cuts we wanted, and we were able to get the roasts cut into stew and kabob meat, and extra ground beef, which we do use. Not a scrap of beef left over this year.

Billy S – Albuquerque, NM.

Department of Agriculture Prime beef grade. Beef is graded Prime when produced from young cattle that are well-fed and have moderate to abundant marbling.

Our steers are brought in for harvest at 16 months of age and a live weight of approximately 1,100lbs. They are available in quarters, halves and wholes and your cuts of meat are completely customizable when ordering a half or whole.

With our program, we will personally assist you to customize your cut sheet for the processor to make sure you get the cuts of meat that are best for you and your cooking style. Standard Cut: Below are examples when using a standard cut on a whole, half and quarter beef.

Custom Cut: Custom processing allows you to request cuts like NY strip and filet mignon steaks (aka) tenderloin, porterhouse steaks, tomahawk steaks, flank and skirt steaks, and prime rib roasts. You can change the thickness of the steaks as well.

There is no additional charge for custom processing. Packaging: All cuts are professionally double wrapped in a waxed lined freezer and butcher paper.

Whole Beef: Includes – when using a standard cut.

Half Beef: Includes – when using a standard cut.

Quarter Beef: Includes.

Roasts can be ground for customers who want additional ground beef.

Click On the Image Above For a Larger PDF Version. We are happy to guide you through the process of deciding your beef cuts.

Think of the ways you normally eat beef: Knowing the types of cuts you enjoy the most is only helpful to a point, as a side of beef is only going to have so many of each type of cut.

In the U.S. a beef is divided up into 8 primal cuts, which are large sections of meat that are further broken down into retail cuts, like steaks and roasts.

CHUCK. This cut encompasses the neck, shoulder and part of the upper arm.

What are my options: Arm steaks, roasts (sometimes called arm or chuck roasts), stew, kabob, fajita meat or ground beef. BRISKET.

Crockpot or smoker is an excellent choice. The brisket is used in corned beef and barbeque brisket, but can be cooked as a pot roast.

This cut is one of the more tender sections of beef and include some of the all-time favorites. Located along the ribs, this is the source of a popular ribeye steak as well as the standing rib roast, also called a “prime rib,” though that term refers to a grade of beef not a specific cut.

What are my options: Roast (bone-in or boneless) or steaks (bone-in steaks = rib steaks, boneless = ribeye).

Also called the short plate is smaller cut from the belly of the beef. This is the source of short ribs, skirt and hanger steaks.

The three cuts of the loin are the most tender cuts of beef and are located on the top just behind the rib. Many of the cuts are lean, but are extremely tender because of their location on the steer.

Short Loin. The short loin is where the T-Bone steak comes from.

What are my options: T-Bone steaks or NY strip and tenderloin. Sirloin.

What are my options: Top sirloin steaks. Tenderloin.

What are my options: Tenderloin steaks or roast.

Located at the back of the beef, on the rump and hind legs. This is a very lean muscle group that does a lot of work and requires moist heat or careful cooking.

The boneless rump roast also comes from this cut as well as the sirloin tip roast and steaks (which is not part of the loin cut at all but from the hip which is in the round cut).

FLANK. A boneless cut of meat located below the loin.

The other muscles are just too small for anything else. What are my options: Flank steak or grind for ground beef.

SHANK. The shank, or upper portion of the leg, is a very tough cut of meat but full of wonderful flavor.

One in the forequarter and one in the back. What are my options: Shank cross-cut or grind for ground beef.

You’re not alone if you feel a little confused when it’s time to buy a steak. The many cuts and price ranges make it hard to know which type to purchase and why.

Where on the cow does a filet mignon come from.

Because this area gets little exercise, the meat is exceptionally tender. It’s also relatively lean compared to other steaks.

The tenderloin is a long, thin muscle that runs along the cow’s spine. There are two tenderloins on each cow, as it runs equally down both sides of the spine.

Filet mignon – French for “delicate, fine, or cute fillet” – is sliced off the smaller end of the tenderloin. Ironically, if you order filet mignon in France, you will be served pork medallions.

In other European countries, it’s called fillet steak (UK and Ireland), filetsteak (Germany), solomillo (Spain), and filetbiff (Norway). ©Andrei Iakhniuk/Shutterstock.com.

So, it’s far less common than other types of steak. As we all learned in high school economics class, high demand and low supply equals higher prices.

It retains this soft texture despite lacking the fat marbling found in most other steaks. There are many ways to prepare filet mignon, but most people prefer to grill it or cook it in the oven.

Set the grill to 500°F and sear the steak, flipping every few minutes, until it reaches your desired level of doneness. If you prefer to roast filet mignon in the oven, set the oven to 415°F.

Heat 2 or 3 tablespoons of butter or olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the steaks for two minutes on each side, then place the skillet in the preheated oven.

According to Omaha Steaks, use the following meat thermometer temperatures as a guide to doneness: Always allow cooked filet mignon to rest for 10 to 20 minutes before cutting it.

©Chatham172/Shutterstock.com. Filet mignon is worth the cost for anyone who enjoys fork-tender beef with a low fat content.

It is true that fat marbling produces the intense and complex beef flavor that steak lovers enjoy. Therefore, whether filet mignon is worth its cost is a matter of personal taste preference.

Check grocer sales ads: whole tenderloins and filet mignon occasionally go on sale. Most people are unaware that porterhouse steaks and T-bone steaks are larger cuts that include the filet mignon.

The filet will be in a small, rounded shape on one side of the bone, and you’ll pay several dollars less per pound. Chateaubriand vs.

Prime Rib vs. Filet Mignon: 3 Key Differences & Which is Healthier.

New York Strip: 4 Key Differences & Full Flavor Comparison.

One of the most common questions we hear from those thinking about ordering large quantities of beef from us is “What cuts of beef will I get if I order a quarter, half or whole cow. ”.

Your question shows that you know that a steer is made up of more than just steaks — a lot more.

Plus, we will discuss exactly what cuts you get if you order a quarter, half or whole beef from our farm.

These eight areas are called the primal cuts, or the main cuts.

Here are the eight primal cuts of beef: These primal cuts are then broken down into subprimals, and then they’re cut into individual steaks, roasts and other retail cuts.

A portion cut is individually wrapped, ready to cook cuts of beef like steak, roast, ribs, and brisket.

The best, most expensive and tender cuts of beef are always from the center of the steer, which is the loin or rib section. The four most popular cuts from this area are the tenderloin (a.k.a.

If you’re wondering, “why the center of the steer. ” Take a moment and look at the diagram above.

So, the muscles there are firmer and that beef is the toughest. The loin and ribs are at the center of the animal and they don’t do much work, so they’re tender cuts.

Another way to say this that you may hear from your butcher is that “beef gets more tender as the distance from horn and hoof increases.”. How cuts of beef are named can be very confusing to anyone.

One of the many reasons there is confusion is because grocery stores and butchers can cut beef in a variety of ways and name it however is best for their store or region. In fact, one study showed that many grocery stores carry more than 60 different beef products.

When you order from our farm, we make it as easy as possible and cuts of beef are labeled with the most common name for the cut. So with the example above, it’s a “Strip Steak.”.

Meat from the chuck primal cut is from the cow’s shoulder. Cows use their shoulder a lot, so it’s a tougher cut of beef.

Types of cuts you’ll see for chuck are ground chuck (hamburger), flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak, just to name a few. You should choose chuck beef when you want lots of flavor, but need to be cost conscious too.

Beef brisket is usually tough and contains a substantial amount of fat, but don’t let that fool you. Chefs know that if you tenderize it with a marinade or rub, and cook it low and slow, it’ll melt in your mouth.

The shank is located at the animal’s forearm in front of the brisket. It is one of the toughest cuts.

Make stews and soups with the shank. The cow’s ribs and backbone make up the ribs.

The others are in the chuck cut. Ribs have lots of flavor and marbling.

Choose ribs when you want a tender cut of beef with extra marbling. The other popular (and expensive) cut you can find from this section is the Prime Rib Roast is also known as the Prime Rib, Ribeye Roast, Holiday Roast, Rib Roast, or Standing Rib Roast.

It can be found with both boneless and bone-in options. The prime rib comes from the best part of the animal’s rib, between rib bones seven and 11.

Prime rib is an expensive cut of beef, but it’s not complicated to make. Here’s our favorite Prime Rib Roast with Garlic Herb Butter recipe.

It is fattier. Make fajitas, pastrami, skirt steak, Philadelphia steak and short ribs with this cut and you’ll be happy with the results.

It is located at the top of the steer directly behind the rib, and since it’s not a heavily used muscle, it’s very tender and flavorful. The loin has two parts: shortloin and sirloin.

The sirloin area is a little less tender than the shortloin, but it’s also more flavorful. Common cuts from the sirloin area are sirloin steak, center cut sirloin steak, top sirloin steak, bottom sirloin, ball tip steak, Tri-Tip Roast and Tri-Tip Steak.

The round is a lean and inexpensive cut. It’s found at the cow’s rump and hind legs, so it’s sometimes tough.

Other common cuts are round steak, eye of round, tip steak, tip roast, top round steak and bottom round roasts. The flank is located below the loin.

It used to be less expensive at the grocery store, but this has started to change because flank steaks are known for being lean. Since consumers want lean meat more than ever before, it’s increased flank steak’s popularity and price.

When you order a quarter or half beef from our family farm, we use a standard cut list. The reason for this is because you are sharing the animal with several other people.

If you order a whole beef, you can customize the cut list however you’d like. We help walk you through this process.

With a quarter beef, you would get about 110 pounds of beef. Of this, 50 pounds would be ground beef, and the remaining 60 pounds would be steaks, roasts, brisket, etc.

A comment we sometimes hear is that people are surprised that there aren’t more unique cuts on our standard beef cut list, such as Porterhouse Steak, Delmonico Steak, Club Steak, etc. The reason for this is because a steer is made up of more than just steak.

Let’s explain this even more by looking at one cut of beef. You’re probably familiar with a T-bone steak with its famous “T” shaped bone in the center.

For example, if you decide to cut the bone out, you would no longer have a T-bone. Instead, you would have two distinct cuts — a tenderloin (or filet) and a strip steak.

And if it’s an extremely large T-bone, it would be called a Porterhouse Steak, not a T-bone. According to the USDA, if the tenderloin section that is at least 1.25 inches across at the widest section, it’s a porterhouse steak.

If it’s less than that, it’s a bone-in strip steak.

You can have EITHER t-bone steaks OR filets and strips. You can’t have both since all of those cuts come from the same section of beef.

Did you know if you look at a beef chart, there isn’t a cut of beef labeled “stew meat” or “kabob meat”. These terms are used to describe meat that is cut into cubes and packaged together.

Meat for kabobs is trimming from primal cuts like sirloin. If you do a side-by-side comparison of the two, you’ll see that kabob meat is usually larger chunks of meat.

If you order a whole beef, you have a lot more cutting options since you’re not cow-pooling with anyone else. You’re also sure to get the one-per-animal parts (like the tongue and heart) if you want them.

Technically, a side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs.

However, when you purchase beef from our farm, we do what’s called a mixed quarter or mixed half. That means that we equally divide all parts of the animal so that you get cuts of beef from the front and back of the cow.

Great question. Just like humans, there are certain par.

The filet mignon is highly prized for its tenderness and luxurious dining experience. So, which part of the cow is it from.

This article will discuss the location of the filet mignon and provide expert tips on how to cook the perfect mignon every time. Filet mignon gets its name from the combination of two French words: “filet” and “mignon.” The former means thread or strip, and the latter translates to small and pretty.

This is located within the cow’s rib cage. Since this part of the animal is not responsible for bearing weight, the connective tissues remain tender without toughening due to exercise.

Anatomically speaking, the filet mignon is taken from the psoas major. This muscle resides beside the backbone in the rib area.

Each cow possesses two tenderloins. To be more precise, filet mignon steaks are taken from the middle part of the tenderloin.

However, true mignons measure no more than an inch in diameter. They are obtained from the tapered end adjacent to the “tail.” These steaks naturally possess a rounded shape as they originate from the tube-shaped section of the muscle.

These include grilling, broiling, roasting, and pan-frying. Generally, first apply high heat to sear the meat on both sides.

The cooking process is as good as the tools you use. Therefore, if you want to carve out the steak as you wish while maintaining an aesthetic countertop appeal, consider buying one of our top-selling wooden cutting boards.

For starters, filet mignon is beef. Therefore, do not expect to taste something else.

What makes it outstanding is the very soft texture. This texture results in a buttery sensation on top of a delicate, refined, beefy flavor.

As such, the flavor may not always be the same. To wrap it up, filet mignon is an exquisite cut of beef.

This cut is taken from the center of the tenderloin. Knowing how to cook filet mignon is key to bringing out its best flavor.

When prepared correctly, filet mignon offers a unique buttery texture and a mild, sweet flavor that distinguishes it from other cuts of beef. So, what other cuts do you want to know about.

Absolutely. Grilling is a common way to cook filet mignon.

Remember to monitor the cooking time closely to prevent overcooking. Yes, you can cook the filet mignon to various levels of doneness.

Filet mignon is renowned for being one of the most expensive cuts of beef. Several factors contribute to its hefty price tag.

If you have many guests, the cut may be from multiple animals. Compared to other cuts, this cut is highly sought after due to its exceptional tenderness and leanness.

Beef Cuts: A complete guide. Best Cutting Boards for Brisket.

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For filet mignon steak, I use one method and one method only: pan-searing. There are a couple of reasons for this.

First, it’s way easier to cook and way easier not to overcook.

The deeply caramelized sear on the outside is just *chef’s kiss*.

Let me tell you I love a filet mignon in the middle of December. By the end of this post, I’m going to have you convinced as well.

Pan-searing filet mignon means you develop a delicious crust that seals in all the juicy, beefy flavors. Plus, it’s so tender, it only takes a few minutes to cook and you’re good to go with a gourmet meal.

This recipe is also very near and dear to my heart. It’s one of the first things I remember my dad teaching me how to cook.

It’s one of the first “gourmet”meals I remember making as a kid, so I hope you love it as much as I do.

an searing or grilling are popular methods for cooking filet mignon. The steak is seasoned with salt and pepper and then seared in a hot pan or on a grill for a few minutes on each side, until it reaches your desired degree of doneness.

Yes, filet mignon is generally considered a premium cut of beef and is one of the more expensive cuts you can purchase. The best way to determine if your filet mignon is done cooking is to use a meat thermometer.

Filet mignon is a cut of beef that comes from the smaller end of the tenderloin, a muscle that runs along the cow’s spine. The tenderloin is one of the most prized cuts of beef because it is a muscle that doesn’t get much exercise, making it incredibly tender and juicy.

But, because of its tenderness and rich, beefy flavor, it is a highly sought-after cut by steak lovers all over the world. Filet mignon is the king of steaks, and it comes with a royal price tag to match.

First, let’s talk about where it comes from. Filet mignon comes from the tenderloin, a smaller muscle near the spine.

But because it’s a smaller muscle, there’s less of it to go around, which drives up the price. Second, there’s the demand.

It’s simple supply and demand, really. Third, let’s not forget about the process.

The time and effort that goes into producing a filet mignon adds to the overall cost. Finally, there’s the marbling.

This higher quality meat costs more, and it’s one of the reasons why filet mignon is so sought after. For this recipe, we’re pairing it down to the basics.

And that’s it. Of course, you can absolutely add any number of delicious sauces, including this mushroom steak sauce (which you make after the steak is done cooking in the same pan.

I promised you the easiest way to make this steak, so here we go. Also, FYI, you’ll need an oven-proof pan for this recipe.

First, preheat your oven to 400F.

Pat the steaks dry with paper towels and season generously on both sides with salt and pepper. And I mean generously.

In a large skillet, heat the olive oil over medium-high heat until it starts to smoke. Add the steaks to the hot skillet and cook for 2-3 minutes on each side until a crust has formed and they are browned.

Transfer the skillet to the preheated oven and bake for 4-7 minutes, or until the steaks reach your desired degree of doneness (120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160°F and above for well-done). Honestly, if you like your steaks medium-well or well-done, this is not the steak for you.

Remove the skillet from the oven and remove the steaks to a wire cooling rack. Let the steaks rest for 5 minutes.

Alright, let’s talk about this because it’s literally the most asked question on the internet regarding steak. What does the temperature need to be for your desired level of doneness, and how do you get it.

First of all, YOU NEED A MEAT THERMOMETER. I’ve said it once, and I’ll say it a thousand times more.

Second, the length of time it takes to finish cooking will definitely depend on the size and thickness of your steak. I highly recommend checking the internal temperature before you put it in the oven.

The chart below is a guideline to help you out, but again, you need to be checking with your thermometer.

Roasted or mashed potatoes – Potatoes are a classic side that pairs perfectly with filet mignon. Try roasting them with garlic and rosemary for an extra burst of flavor – or add truffle oil to your mash.

Grilled or sautéed vegetables – Grilled bell peppers, sautéed mushrooms, broiled asparagus or roasted Brussels sprouts are all great options. They add a pop of color to your plate and provide a nice balance to the richness of the steak.

A sauce or compound butter – A sauce like béarnaise or hollandaise, or a compound butter like garlic or herb butter, can add even more flavor to your filet mignon. A starch – A crusty baguette, dinner rolls, or a simple pasta dish can also be great accompaniments.

Here are a few ideas for you. I personally lean heavily to the reds with this one, though.

Hi, I’m Cara. I’m a food writer, journalist, and recipe developer.

I’ve picked up a few tips over the years, and love sharing them with others.

Many people ask us: why are we so obsessed with filet mignon. Sure, there’s brisket, flank, prime rib, blah blah blah, however, filet mignon is different.

But when we started our humble little company, we knew that we wanted to change that and we liked “the good stuff”. That’s why our jerky is sourced from the finest filet mignon but priced modestly We’re removing filet mignon from its exclusive pedestal and offering little luxuries that can be enjoyed every day, by everyone.

Filet mignon, also called Tenderloin, is the most tender cut of beef. In layman’s terms: it melts in your mouth.

Basically, it’s downright delicious. Filet itself comes from the end of the tenderloin, and has been proclaimed the most adored steak on the face of the planet.

Talk about a high-quality product. For a steak lover, it is truly the finest cut of meat.

The first is its ridiculously amazing texture. Filet has been known to have an extremely tender yet buttery quality.

Filet mignon is super lean, really high in protein, and incredibly low in fat. Even non-foodies (what actually is a foodie.

Filet is best when made into jerky (duhhhh), pan-fried, or grilled. Give it a try.

Firstly, a sharp, high-quality set of knives is crucial for efficient butchery. Knives of various sizes will be helpful, such as:

Breaking Knife: for cutting through joints and cartilage. Skinning Knife: for removing the hide.

For handling the carcass and cutting through larger bones, a saw is required. Two types of saws commonly used are:

Electric Saw: A powerful tool for quicker and more accurate cuts. Investing in a meat grinder is also beneficial for transforming tougher meat cuts into ground beef or sausages.

This includes: Cut-resistant gloves: to protect hands from knife injuries.

Safety goggles: to prevent debris from entering the eyes. Apron: to keep clothing clean and provide a barrier against bacteria.

To efficiently store and process the meat, refrigeration or freezer storage is necessary. This assists in removing any unnecessary heat from the meat and helps the aging process.

Before butchering a cow, it is essential to implement proper health and safety measures. Ensure that the workspace is clean and free from contaminants.

Sanitize all cutting surfaces, tools, and equipment before and after the process. Proper restraining methods are crucial to ensure the safety of both the animal and the butcher.

The restraining area should also provide proper footing to avoid slips and falls. Choose a quick and humane dispatching method to minimize the animal’s stress and suffering.

It involves using a device that delivers a forceful blow to the cow’s forehead, rendering it unconscious. If a captive bolt gun is not available, other humane methods, such as gunshot or electric stunning, can be used.

Following dispatching, the cow must be bled out to ensure high-quality meat and comply with food safety regulations. To do this, hang the cow by its hind legs using a heavy-duty gambrel.

Collect the blood in a sanitized container to maintain a clean work area. The first step in butchering a cow is skinning.

Start at the legs, making careful cuts around the ankles to separate the hide from the muscle. Slowly work the knife up the legs and along the belly, taking care not to puncture the internal organs.

Next is the evisceration process. Start by making a shallow incision down the center of the belly, taking care not to puncture the stomach or intestines.

Now, move on to quartering the cow into manageable sections. Begin by removing the front and hind legs, and cutting carefully between the joints to separate the limbs from the body.

Continue by dividing the cow along the spine to create two halves, cutting through the ribs and the pelvic bone. During the deboning stage, it’s important to have a clear work area and sharp knives.

Carefully slice under the large muscles and along the curvature of the bones. Once the larger cuts are removed, focus on smaller sections like the ribs and shanks.

The final stage is the post-butchering process. Here are some points to consider:

Package and label the cuts for easy identification later. Freeze any meat that will not be consumed within a few days to ensure freshness.

Clean and sanitize all tools and surfaces thoroughly after the process is completed. Following these steps will result in a successful cow butchering process and quality cuts of meat for consumption.

Proper storage reduces waste, protects your investment, and ensures a positive culinary experience.

If you were standing in the meat section of your local grocery store and these two kinds of steak were exactly the same price which one would you choose. The choice between Filet Mignon Vs New York Strip is not just about price.

As you consider your options, remember that how carefully you cook your steak makes all the difference. Both of these cuts of beef can taste amazingly delicious if cooked properly.

A Filet Mignon comes from the short loin area of the animal. It’s actually the “end” of the tenderloin.

Usually two inches thick and boneless, when properly cooked the filet is a melt-in-your-mouth experience. Because this muscle is very rarely used, it is incredibly tender.

Filet means “strip”. Mignon is French for “dainty.” It is a very expensive cut of meat because you will only find a very small amount of Filet Mignon on each cow.

The biggest drawback to a Filet Mignon is the lack of flavor. Because there is very little fat or connective tissue to render, restaurants will often serve the meat with gravy, aus jus, or some other sauce to make up in flavor what the gorgeous texture lacks.

The muscle cut into New York Strip Steaks is taken from behind the rib right in front of the rear leg. a muscle which gets very little use.

For this reason, the meat does not get tough or chewy. While it does not have as much fat or marbling as ribeye, it has more fat and marbling than Filet Mignon and is therefore easier to cook.

First served in a restaurant called Delmonico’s near NY City, the New York Strip gets its name because from the 1800s on it was very popular in New York and was strongly associated with that geographic location before the popularity of the cut spread. New York Strip is found in larger quantity than filets on each cow, so it should cost less and be more available.

The biggest drawback to New York Strip is that it can dry out quickly because it is low-fat. If you don’t want to choose – get a Porterhouse steak.

When you only want to get one or the other, consider these factors. If you want a steak with less fat than ribeye, but still want to experience that classic steak flavor New York Strip is the perfect choice.

Filet Mignon is also considered elite, special and rare making it a great choice to serve and impress company as long as you know you know how to cook it correctly. Filet Mignon really must be cooked medium rare to preserve what flavor it has.

if you want the perfect filet, pan sear the filet in a very hot cast iron skillet. Make sure it is thoroughly seared on each side to seal in the juices and then finish it with a pat or two of butter in the pan.

Serve the meat with aus jus, horseradish sauce, gravy or your sauce of choice.

Season your steaks on both sides while you wait for your grill to preheat. Grill your New York Strip at high heat for four minutes per side for a quick sear and medium rare finish.

Preheat your grill or pan. Getting your cooking surface nice and hot will provide that instant sear which seals in the juice and flavor of your meat.

Add seasoning to both sides of the meat before you put it on the heat. The salt will begin flavoring the steak on both sides as it cooks.

Get your steaks to room temperature before they hit the heat. This results in a more tender and flavorful steak.

Add a roux to this flavorful liquid to make a gorgeous pan gravy.

Traditional steak sides such as baked potatoes, sweet potatoes, or a salad are all excellent choices. Fresh crusty bread, bread sticks or rolls are always welcome.

Keep leftover steaks in the refrigerator for one or two days. Store your steaks in an airtight container or freezer-quality storage bag.

Before you freeze your steak leftovers, first consider how you will use them in the future. If you think you will want to dice the steak for steak and eggs or a quick stir fry, go ahead and dice it up before freezing.

Freeze the steak or steak pieces in an airtight container. It will keep frozen for up to three months.

Cube your leftover steak and use it in a plethora of ways to take full advantage of your tasty leftovers. Make it into steak sandwiches with cheddar and arugula or cheesesteaks with provolone and roasted onions and peppers.

Throw the steak in a soup. Toss your steak on a salad.

Make a Chipotle-style bowl by seasoning your leftover steak with fajita seasonings and serving it over rice with guacamole, cheese, sour cream, and salsa or pico de Gallo.

Without a doubt, Filet Mignon is the most tender cut of beef available. These two cuts of beef come from opposite sides of the same bone.

Other differences include size, shape and thickness. This steak is cut from the short loin of the cow directly in front of the rear leg, behind the ribs, and is boneless.

Get ready to fire up your grill and sink your teeth into a deliciously juicy and tender grilled flat iron steak. This recipe is perfect for any occasion, from a casual summer barbecue to a special dinner with family and friends.

While we all love the classics of a perfectly reverse-seared ribeye, want to go big with a smoke tomahawk steak, or love the elegance of a grilled filet mignon, there’s still something to be said for a more affordable cut, like the flat iron steak.

It is a rectangular-shaped cut of meat with a rich, beefy flavor and a tender texture. This is a popular cut among steak lovers because it has a good amount of marbling, which helps to keep the meat moist and tender during cooking.

This cut of steak is also relatively affordable compared to other premium cuts of beef, making it a great choice for home cooks looking to enjoy a delicious steak without breaking the bank. When purchasing this cut, the most common steak to compare it to would be flank steak or skirt steak based on the amount of fat and shape of the cut.

However, flat iron steak generally has less fat marbling than these other cuts, which can make it a slightly leaner and healthier option. For this recipe, I like to stick to my Montreal Steak Marinade recipe which uses a combination of extra virgin olive oil, soy sauce, Worcestershire sauce, and a variety of seasonings like salt, black pepper, fresh minced garlic, coriander, onion powder, paprika, and thyme.

I also love making a red wine marinade or using balsamic vinegar and lemon juice with fresh herbs to add flavor. The best way to know is to monitor the internal temperature at which you cook your steak to determine its level of doneness.

Here are the temperatures you can aim for when cooking a steak: It’s important to note that different cuts of steak may have different optimal temperatures for cooking, and personal preference may vary as well.

Beef is cut in many different ways around the world and the naming of steaks, of course, changes from country to country, language to language. As far as true grillable “steaks”, there’s about 16 cuts.

Understanding steak cuts becomes easy once you wrap your head around the fact that all meat is muscle tissue. As a result, regularly used muscles will result in tougher meat, while lesser muscles will result in tender meat.

Locomotive muscles, such as the legs and shoulder, are tougher than muscles that just hang around, like those in the upper middle part of a quadruped. And it is in that upper middle part – namely, the Rib section and Short Loin section – where we find the most prized, most popular, and most expensive steaks.

The Rib section produces “Ribeye Steaks”, which are boneless, or “Prime Rib Steaks”, which are the exact same but with the bone left on. The Short Loin section comprises the “Strip Loin Steak” and the “Tenderloin Steak”.

Synonyms for Tenderloin include Fillet, Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf. Now, the main bone running in between the Tenderloin and Strip Loin muscles is the “T-Bone”.

In other words, a T-Bone steak is made up of a piece of Tenderloin and a piece of Strip Loin connected to each other by a bone. Now let’s compare the three king steaks to one another.

the Ribeye is the least tender and most flavourful. and the Strip Loin takes the silver prize in both the tenderness and flavour categories.

The Tenderloin is usually, in North America, the most expensive cut. These three cuts are like exotic cars and form the core of the First Light Steak Club.

If you’re a lover of steaks, this is where things get interesting. And if Ribeye, Strip Loin, and Tenderloin are the “three kings”, there is one Queen to rule them all – the “Picanha”.

It is tender and intensely flavoured, cut from the top of the rump. Strangely overlooked by American beef lovers, but it is a steak aficionado’s true cut.

If you’ve ever enjoyed classic Steak Frites in France, you’ve enjoyed another amazing steak cut called the Bavette (France), Vacio (Argentina), or Costine di Pancia (Italy). The Bavette is situated in the flank area of the beef, not to be confused with the more common “flank steak”.

Near the top of steak lists rests a cut called “Flat Iron”. Flat Iron originates from the top blade section of the chuck.

We sometimes feature Flat Iron in our store section exclusive to members. The Tri Tip has become a popular cut in the last decade, especially on the West Coast.

An entire Tri Tip weighs about 2lbs, and it is best to cook a Tri Tip while, then slice thin across the grain. A good party cut for sure.

Ribeye vs. filet mignon is a common question for people who enjoy meat but are not very familiar with the cuts of beef.

They each have their unique traits and cooking methods, but there is one thing they both have in common: tenderness. These tender cuts help make the meat melt in your mouth and give you a unique eating experience.

rib eye or filet mignon.

The ribeye steak comes from the same area as the prime rib roast, but it is sliced into a steak instead of being cooked as a whole roast. The meat displays a generous amount of marbling (excess fat) and stripes of muscle and has a high concentration of intramuscular fat, which makes it very tender and juicy.

A filet mignon cut of beef also referred to as tenderloin, is the most tender part of the cow. This steak’s muscle does not get a lot of exercise and therefore stays tender over time with fewer calories than other cuts of beef.

The filet mignon steak does not have a lot of marbling and muscle stripes, but it is still very juicy and tasty, with less than 200 calories per four oz serving. You can cook a ribeye steak in various methods, including in the oven, in a skillet, or most popularly on the grill.

Once your meat is ready to cook, season your meat with salt and pepper. You can cook the steak in a skillet or oven, and it is recommended to use oil with a high smoke point, such as grape seed oil.

You should baste the steak with some melted butter, garlic (if you like), or some other sauce to ensure that it is moist and flavorful. After cooking, let the steak rest for five minutes before serving so that it can absorb all of its juices.

Both types of beef use similar preparation but yield different textures and flavors due to the different kinds of muscle, tissue, and fat in each. The grill is by far the most popular method, but it is also possible to cook it in the oven or on the skillet.

You should season your meat with salt and pepper to start, but most people will add a touch of garlic or other herbs and spices for more flavor. It is recommended to cook the filet mignon steak in a skillet over medium-high heat until it is cooked through.

This method is beneficial for those cooking filet mignon at home because it is difficult to know how your steak is cooking with an open flame on a grill. Once you have seared both sides of the steak, put the meat in the oven for five minutes to finish off cooking.

Another popular preparation is to wrap the filet mignon in bacon or pancetta with some herbs and spices to give it extra flavor. These two cuts of beef are both high quality and give the eater a unique eating experience.

Ribeye is typically thicker than filet mignon because it comes from a more active part of the cow. This difference in location causes it to have more marbling and natural flavors, which is why many people like to grill their ribeye steak over an open flame (like a backyard barbecue).

This causes the cut of beef to have less marbling and stripes of muscle and is still very flavorful due to its softer texture and location. The difference between ribeye and filet mignon comes down to personal preference when trying out these unique cuts for yourself.

For more information on grilling the perfect steak and other grilling tips, check out our blog of grilling tips.

Here, we break down the cut sheet for a whole cow in simple terms so you can get it filled out quickly and reserve that Butcher Date. When you’re ready to get started – fill out the Whole Beef Cut Sheet.

Want information about the butcher date, pricing, and timeline. Visit our full guide on the process.

Visit the Resources section on our Beef Page. Prefer a half cow.

Head on over to our Filling Out a Cut Sheet for a Half Cow.

Steak Thickness: Totally your preference. If you’ve had our steaks before, we do 1 inch.

The thinner your steaks are, the more steaks you will have. The butcher will cut all steaks to your selected thickness.

Ground Beef: Your preference on how large you would like your ground beef packs. Your ground beef consists of any trimmings and any section you choose to “Grind”.

Ground Chuck, Ground Sirloin, and Ground Round mean that the butcher takes that section, grinds the meat, and packages/labels it separately from your Ground Beef. Our cattle typically yield a 90/10 ground beef lean to fat ratio.

If you choose to grind lean sections, like the round, your fat percentage will decrease. 25 pounds maximum.

If you have had our ground beef patties before, we do 1/4lb patties and they come four to a pack. The patties have butcher paper in between.

Stew Meat is small hunks of meat packaged in ~1lb packs. 3-4lb packages.

2-4 bones per package. Select “Yes” if you would like all bones.

From the chest section. There is only one brisket per half cow.

If it is untrimmed, the butcher will take off the large hump of fat connected to this cut, but leave the rest of the fat intact. A whole untrimmed brisket weighs about 12-14 pounds.

If you plan to smoke your briskets, leave it untrimmed. Two selections allowed.

2-inch short ribs are standard beef ribs and come four ribs to a package. Korean style ribs are thin cross-cut short ribs.

Grinding this section will make the fat percentage on your ground beef go up. Two selections allowed.

On a half beef, there will be one four-bone rib roast and one three-bone rib roast or you can c. You can also choose bone-in rib steaks (bone-in ribeye) or boneless ribeyes, aka Delmonicos.

This section is from the knee to the ankle. the shin.

Soup bones are cut the same way, but in 1″ discs. A whole shank is approximately 7-8 pounds.

The shoulder. fatty and flavorful.

Ground Chuck has more fat in the lean to fat ratio, closer to 80/20, and is perfect for forming meatballs, meatloaf, or your own patties. Two selections allowed.

This is a separate section from the chuck. Ranch and Denver steaks are heavily marbled, very small steaks.

Chuck eyes are about the size of a NY strip but have the fat distribution similar to a ribeye – one of the most underrated cuts. Our recommendation is to get all of them.

There is only one flank per half a cow. Great to marinate and throw on the grill.

Everyone’s favorite. The only wrong choice is to grind it.

Ground Sirloin is where the butcher grinds the sirloin section and packages it separately. Ground Sirloin is lean and has a lean to fat ratio closer to 95/5.

If you’ve ever had our sirloin strips, they are the petite top strip. Two selections allowed.

Great for low and slow recipes. There is only one eye round roast per half beef.

Two selections allowed. Customers choose round round for a leaner ground beef option.

Fajita meat is thinly sliced strips for, you guessed it, fajitas. Two selections allowed.

Two selections allowed. Small section, which is closest section of the hind quarter to the center.

Sirloin tip steaks are larger, leaner steaks. Two selections allowed.

Very marbled, great for the grill. Two selections allowed.

We always recommend keeping the skirt and hanging tender, as they are great steak cuts. Keep the rest if you are an adventurous cook, have neighbors that will take it, or for your favorite pooch.

One popular way to buy beef in bulk is to purchase a whole, half or quarter of a cow (technically, it’s probably a steer) directly from a farmer. This is also called “freezer beef” because it will fill your freezer and you’ll always have high quality meat on hand.

Many of farmers selling beef on ChopLocal offer quarters, halves or whole beef animals for sale, but buying half a cow a different from buying individual cuts, and it can be a bit confusing. Read on for answers to the most frequently asked questions about buying half a cow.

The short answer – it depends on the size of the animal. A good estimate is about 300 lbs of beef.

Most fully grown beef animals are between 1200 and 1400 lbs (live weight). After harvest, the carcass usually weighs around 800 – 900 lbs (hanging weight).

So when you are buying half a cow, you are bringing home around 300 lbs of beef.

The freezer above or below your refrigerator will not be big enough to hold your beef, so you’ll need to invest in a “deep freeze.” A small chest freezer (about 3 feet wide, 3 feet high and 2 feet deep) or small upright freezer is approximately 7 cubic feet of freezer space, so check the product specs to make sure that your freezer is big enough.

As long as your freezer stays frozen, your beef will be safe. However, the meat quality may decrease over time.

When you buy half a cow, you’ll get approximately 75 -100 lbs of ground beef, and the rest will be roasts, steaks, and other cuts like brisket, ribs, stew meat, soup bones, and organ meats (liver, heart and tongue.). If you don’t like those cuts, you can have them turned into ground beef, which will obviously increase the amount of ground beef you receive.

You get to pick what you want, to some extent. Beef animal carcasses are divided into “primals” and each primal is cut down further for your freezer.

You also have to make some choices. For example, you can get T-bone steaks, but then you can’t get filet and New York Strip, because a T-bone steak is really filet mignon and NY Strip that hasn’t been cut off the bone.

Most farmers price their bulk beef based on the hanging weight. Hanging weight is the weight of the carcass after harvest, before being cut into individual steaks, roasts, etc.

If the cow’s hanging weight (total) is 800 lbs, then half is 400 lbs. To estimate your final price, take 400 lbs times the price/lb charged by the farmer.

That means your half will cost $1600. You will also have processing charges from the butcher.

A safe estimate is about $1/lb for processing. That brings your total up to $2000.

So, you’re paying $2,000 and bringing home 300 lbs of beef. That’s an average price of $6.67/lb for your beef.

We’ve made it as easy as possible by bringing together dozens of beef farmers on one site.

Don’t see a beef farmer near you. Send us a message to let us know, and we’ll track one down.

Beef jerky. It’s everyone’s favorite on-the-go snack.

There’s no one correct answer to this question because jerky can be made from just about any cut of meat. However, some cuts work better than others and are more widely used.

As soon as you take your first bite of a piece of jerky, you can immediately tell if it’s high quality or not. The best and highest quality jerky should be chewy but not too tough.

And, most of all, the flavor should be bold enough to satisfy your tastebuds. Poor quality beef jerky isn’t tender or flavorful, making it difficult to go in for that second bite.

Fat doesn’t dry out as well as meat, so the best jerkies are made with the leanest cuts of beef possible. Too much fat gives the jerky a stringy texture that no one wants to chew on.

Tenderloin, as the name suggests, is the most tender cut of beef. For reference, this is the part of the cow where filet mignon comes from.

Because tenderloin is so lean, jerky made from this cut of meat will be the most tender. While tender jerky is good jerky, jerky made from tenderloin is actually often too tender.

This is why, even though it’s possible to turn it into jerky, tenderloin ranks only as number five on this list of best cuts of beef for jerky. This cut of beef is found in the center of the cow just behind the rib.

The short loin is very tender meat, which is why it’s a fine cut of beef for jerky. Though this meat is not overly lean and has some marbling of fat, the fat is usually pretty easy to work around.

Sirloin, top sirloin, and bottom sirloin are some of the most popular cuts of beef for people to buy. This meat comes from the lower back section of the animal.

This beef is both tender and flavorful, which makes it perfect for turning into jerky. Sirloin is lined by an outer layer of fat.

That makes this cut of beef lean enough to work well for jerky. The flank can be found toward the cow’s rear legs beneath the short loin and bottom sirloin.

That and the meat’s bold flavor make it a popular choice for grilling and perfect for making jerky. Flank steak holds marinades well, which combined with the bold, meaty flavor of the meat, makes for a great-tasting jerky.

The only downside to using this cut of beef for jerky is it’s more expensive and has other uses for which it is preferred. The round is the cut of beef located near the rear, often referred to as the rump section.

This meat has a grain that can be easily detected, which makes it easier to slice to get the desired jerky texture. When sliced with the grain, the jerky will have a chewier texture.

This meat is also very lean, which makes it ideal for making jerky. It holds marinades well, too, which is very important to be able to create flavorful jerky.

The key to a great beef jerky is using the right cuts of beef. Here at Crockett Creek, we know exactly that it takes lean, tender meat to make delicious jerky.

Each bag of jerky is made by hand in small batches to guarantee quality, freshness, and a home style taste. That’s what sets Crockett Creek apart from the rest.

Try our handcrafted jerky for yourself and taste the difference high-quality ingredients and extra care can make. You can shop all our jerky flavors online to enjoy the best jerky around.

When walking down the meat aisles at the grocery store, you’ll usually see an enormous section dedicated solely to beef. After a hard day’s work, you just want a nice, juicy steak, not a chuck roast or brisket.

Filet. Sirloin.

There are 12 parts of the cow from where we get meat, but the different cuts of steak come from about half of those. Steaks vary in texture, taste and cooking style, and it is all personal preference on what you deem to be the best cut.

The ribeye steak, which comes from the rib, is considered by some steak aficionados to be the best all-around cut. It has the highest fat content of all steaks, which makes it flavorful, tender and juicy.

It’s topped with The Works: shrimp, scallops and lobster meat blended with buttery breadcrumbs. Life changing.

Another Merrill & Houston’s favorite is the top sirloin. These steaks are lean, moderately tender cuts of beef with no bones.

Filets, also known as filet mignon, are cut from the tenderloin and are the most tender steak available. They have a melt in your mouth texture and the buttery flavor makes it appealing to many carnivores.

Strip steaks or New York strips are known for their good amount of fat marbling, their tenderness and their flavor. Strips have a light texture and a tender grain that makes it easy to cut.

of steak. We have The Manhattan Steak, “a little New York” at only 8 oz.

The T-bone is essentially two steaks in one: a T-shaped bone separates the strip from the tenderloin. The tenderloin is much smaller than the strip and the steak as a whole is a well-marbled cut.

There’s a reason we call ours “the king of steaks and the steak of kings.” It’s a thick New York strip and a large filet. While almost identical to the T-bone, Porterhouse is cut from the rear end of the short loin, which makes it a much larger cut of steak.

There are other types of steak, like the hanger and flank, but these six are most commonly served in restaurants and all six are available (and delicious) at Merrill & Houston’s. Each type of steak is prepared and dressed at the discretion of the restaurant’s chef.

Merrill and Houston’s executive chef, Chef Bobby, has a favorite cut of steak: Ribeye. Other chefs may have a different favorite, but now that you know what makes each cut unique, you can decide for yourself.

*Wink wink*. You’ve worked hard.

As your go-to source for everything steak, the team at Chicago Steak Company wants to answer a question we get asked often: Is a tenderloin steak the same as a perfect filet mignon. The two cuts appear to be similar in shape and size, and they even come from the same part of the animal.

The short answer is no, but we want to explain. Buying steak can be confusing, but you have every right to know exactly what you’re paying for in that pricey cut.

Table of Contents. So, we know that beef tenderloin is not the same as a filet mignon, regardless of their look and taste being quite similar.

That’s right – the tenderloin is an actual part of meat on a cow that sits right below the sirloin. You should actually think of the tenderloin as two separate pieces of meat, though.

On one side of that tenderloin, though, is the filet mignon, which reaches into the short loin of the animal. The piece is known for being extremely tender with a melt-in-your-mouth texture when cooked.

Let’s get a better look at each beef cut. The tenderloin is a long piece of beef that you can use to make a full roast or cut other steaks from.

The tenderloin is quite small in comparison to the larger round, rib, chuck, and other cuts, which is one of the reasons it’s so coveted by steak enthusiasts. You won’t get as much meat from this cut as others, which leads to higher prices per pound at the butcher.

The filet mignon comes from the piece of tenderloin that reaches into the cow’s short loin. Like the tenderloin, the filet mignon is incredibly tender – but even more than the full loin.

Contrary to popular belief, you can’t cut a full tenderloin into filet mignon steaks. The beef tenderloin will only yield a few filet mignon cuts, making the filet rarer and pricier than other steaks.

In this section, we provide detailed information about the tenderloin roast, including its nutritional facts, pricing, and how you can get other prized cuts from one piece of tenderloin. The beef tenderloin is known for its tenderness, hence its name.

Therefore, it has that beefy burst of flavor you love in steak without being chewy. The tenderloin makes for a perfect tenderloin roast that you can rub with your favorite steak spices and roast for several hours.

You can also get T-bone and porterhouse steak from a tenderloin if the whole portion of the tenderloin is cut from the short loin with the bone. The chateaubriand roast – a thick cut of the center of the tenderloin – also comes from this delicious cut.

The untrimmed version is the one you’ll want if you want to cut porterhouse and T-bone steaks from the loin. You can get a lot of steak cuts from an untrimmed loin, which includes the bones, fat, and other untrimmed parts that surround the cut.

The trimmed loin, however, takes more time for a butcher to cut precisely, so it will usually cost a few dollars more per pound than the untrimmed tenderloin. Pricing for a tenderloin can vary significantly like any other cut of steak, such as the strip steak or rib eye.

Generally, you can expect to pay between $20 and $25 per pound for an untrimmed tenderloin, while the trimmed version can run closer to $25 to $30 per pound. The tenderloin roast is packed with the nutrition that you expect from most steaks, including being an excellent source of protein, iron, and Vitamin B6.

It’s also good for monounsaturated fat, which is known for being a healthy fat can improve cholesterol. A 3-ounce portion – the recommended serving size for steak – of tenderloin yields about 275 calories, 280 mg of Potassium, and about 20 grams of protein.

This is a good option if you want to save some money on your meat and have a good idea of what you’re doing. To cut filets from the tenderloin, you’ll want to opt for a trimmed loin so you won’t have surrounding fat and bones getting in the way of your filets.

Remember that the T-bone and porterhouse steaks include both the New York strip steak and a filet mignon, so ask your butcher to leave your loin untrimmed with the right meat to cut into the steaks you want. Tenderloin is incredibly versatile in that you can use a portion of it for a roast while slicing filet mignon from the end or cut the full loin into other pieces of steak.

For a yummy dinner idea, try our fresh herb roast rub and marinade recipe. You can also grill the full tenderloin or the cuts you make from it.

Filet mignon is arguably the yummiest, most tender, and fanciest cuts of steak out there. The tenderloin filet has a one-of-a-kind flavor that pairs well with simple spices, herb butter, or au jus, making it perfect for upscale dishes.

Ask any steak enthusiast what the most prized cut of steak is, and you will probably hear “filet mignon.” The tender, thick cut is a rarity on a cow, which is one of the reasons it’s so coveted. But it also has a texture that’s unlike any other steak you eat – one that’s almost light and airy in your mouth, requiring almost no chewing as you enjoy its rich flavors.

The steak isn’t quite as beefy flavored as other steaks, which is why it’s usually served in more elevated dishes that use au jus, gravy, herb butter, or other ingredients that bring out its flavor. It’s also common to wrap bacon around a filet and cook them together to add a super savory element to the dish.

You may come across some more “affordable” filets that aren’t technically filet mignon at all. Some butchers and grocery stores label filets from the tenderloin as filet mignon, while others might even label filets they cut from other areas of the cow as filet mignon.

You’ll also see some labeled as “Choice” cuts while others are “Prime”. Choice beef makes up the top 50% of beef, so these filets will be the top 50% of filets according to the USDA.

USDA Prime is the cream of the crop, especially when it comes to filet mignon. If you’re going to pay more for this cut, your money is better spent on USDA Prime Filet Mignon, which is the top 2% of beef.

The most common ones are grain feed and grass feed. What’s the difference, and is one better than the other.

Grass feed is made mostly of grass and other foliage. This is similar to what cows would eat naturally if they were on their own.

Grain-fed beef produces the rich marbling that makes the filet so tender. Grain feed usually comes from corn and corn by-products, like the husks and cobs.

Filet mignon pricing runs the gamut from affordable to incredibly pricey. Again, this depends mostly on if you’re purchasing true filet mignon or another cut that’s passed off as a filet.

Still, buying this cut yourself to cook at home can save you a lot of money over enjoying it at a restaurant. Filet mignon has about 225 calories for a typical 3-ounce serving.