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where whole tenderloins were on sale for C$5/lb and ribeye and striploin slabs were going for C$4/lb.
Originally Posted by GolfTravelr
(Post 12800755)
corn feed beef
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Originally Posted by thegeneral
(Post 12823206)
You can also drag age them yourself at home fairly easily.
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I prefer filets for the following reasons:
1. I hate fat. I nearly gag when I get a piece of fat in my mouth. This results in a couple of things: (a) I prefer less-marbled cuts of beef. The filet avoids the fat, yet still has a greater level of tenderness. (b) I can't stand to pay a bunch of money for a steak that requires me to trim off 50% of its mass in fat. 2. I like bloody-as-hell steaks. The filet is one of the thicker cuts that yields a high bloody-meat-to-cooked-surface ratio 3. I do not want to spend my dinner cutting out all the useless crap that I won't eat: fat, bones, connective tissue. I get paid to perform autopsies, so I don't volunteer to do them for free at dinnertime.
Originally Posted by FireforEffect
(Post 12423122)
Fat equals flavor and the tenderloin completely lacks fat due to the fact from where it is located on the cow. I guess it stems back from "if it costs more money it must be better".
Your argument is typical of people who tend to eat corn-fed beef. An aged, grass-fed steak, no matter the cut, will have plenty of flavor, I assure you.
Originally Posted by rjque
(Post 12427752)
I guess the better question is why people pay more for the filet? It's not as good a cut as many others, yet is the most expensive.
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I, like another poster mentioned, rarely order a steak in a restaurant because I can do it just as well at home. That said. I almost always order a Filet in restaurants and usually buy Ribeyes for home
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Originally Posted by Jazzop
(Post 12838237)
Wine expert Kevin Zraly would probably yell at you and say that fat has no flavor at all (since it is neither sweet salty, sour, or bitter), merely mouthfeel.
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Originally Posted by nerd
(Post 12846745)
Well. Now that would certainly be embarassing.
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Originally Posted by violist
(Post 12852880)
Originally Posted by nerd
(Post 12846745)
Well. Now that would certainly be embarassing.
I actually think it would be really funny to be "corrected" by someone who uses words like mouthfeel. |
Originally Posted by Jazzop
(Post 12838237)
I prefer filets for the following reasons:
1. I hate fat. I nearly gag when I get a piece of fat in my mouth. This results in a couple of things: (a) I prefer less-marbled cuts of beef. The filet avoids the fat, yet still has a greater level of tenderness. (b) I can't stand to pay a bunch of money for a steak that requires me to trim off 50% of its mass in fat. 2. I like bloody-as-hell steaks. The filet is one of the thicker cuts that yields a high bloody-meat-to-cooked-surface ratio 3. I do not want to spend my dinner cutting out all the useless crap that I won't eat: fat, bones, connective tissue. I get paid to perform autopsies, so I don't volunteer to do them for free at dinnertime. Fat does not "equal" flavor. Or, if it does, then the statements "salt equals flavor" and "Tabasco sauce equals flavor" are equally correct (and nonsensical). Wine expert Kevin Zraly would probably yell at you and say that fat has no flavor at all (since it is neither sweet salty, sour, or bitter), merely mouthfeel. Your argument is typical of people who tend to eat corn-fed beef. An aged, grass-fed steak, no matter the cut, will have plenty of flavor, I assure you. It has fame for being expensive, but it is often not. When you consider the waste involved in a cut that has bone, gristle, and fat, the per-ounce cost of a filet is about the same. Sometimes the absolute cost is lower than a NY strip on the same menu. I personally find that the surgery is well worth the effort when you are talking about meat cooked on the bone vs. meat cooked on its own. Meat cooked on the bone has a completely different (and IMHO, better) flavor than meat cooked without the bone. Perhaps that's why so many people need sauce for their filets. And a nice seared layer of fat around the edge makes a NY strip just about perfect, even without the bone. |
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