Gutless Method

Superbrad said:
Disagree.... but worthy of research..... will do so...
Click to expand...

At Costco you can buy a whole beef tenderloin AKA "fillet Mignon" They are likely 2' ish long and 8" in diameter at the thick end.

http://4.bp.########.com/-k7hzxi0XwX8/TubxZoToYuI/AAAAAAAAB30/FrBcUbjU0M0/s1600/cut-chart-beef.jpg
 
sheephunter said:
That's what happens when you leave edible meat behind...as you can see when done correctly as in this video, no edible meat is left behind. I doubt the charges had anything to do with the method he used but rather leaving edible meat on the carcass.
Click to expand...

Could well be that edible meat was left behind, I didn't see the carcass. I suspect the meat between the ribs may not have been taken, resulting in the charge.
 
When a beef is butchered it is split lengthwise cutting the spine in two. The lateral cut is on the second or third rib. The hind quarter contains the short loin. Strip loin (New York cut) on the top of the spine and the filet on the bottom. You can process the two separately or cut T bones containing both. The deer tenderloin is exactly the came as filet mignon anatomically. If any person has paid filet mignonette price for strip loin you got ripped off.

BTW the family business I grew up in was a butcher shop. Most folks underestimate the size of a steer and overestimate the size of a deer. Just the hind quarter of a steer weighs more than most entire deer carcasses.
 
Superbrad said:
Misnomer.... filet mignon is literally beef backstrap..... to the hunter, we call tenderloin the small pieces under the spine .... small non uniform meat you cant cut a steak from (but is delicious).... if you are familiar with deer etc and buy a tenderloin of beef at the store you will see that you are actually getting a backstrap....
Click to expand...

Incorrect.

Filet Mignon is the tenderloin, the backstraps are "strip" steak.


*edit*...I see its been pointed out already. I should have read further before replying.
 
guido said:
Pretty much the same as any other cut of meat.
Click to expand...

The T-Bone offers the problem of 2 fairly different pieces of meat with 2 different cooking times, attached by a bone and cooked together.

It's not uncommon to end up with a medium rare strip and a medium well tenderloin. It's not an insurmountable problem but it's a common one.
 
I have found that the best way to solve the problem is to abandon that end of the beef and to focus on a slow roasted prime rib roast over the BBQ. MMMMMMM.....
 
You must log in or register to reply here.
Back
Top Bottom