Combination of things, as I understand it. UK rearing standards for beef, lamb and pork products are pretty strict now, given past epidemics. Hormones aren't used, and grass-fed is the norm, although barley (with some corn) is used too.

Part of this is legislation, part of it is down to the land in use, part of it local taste. In the US, tenderness of meat seems to be a big thing, but people here seem to like more texture and stronger flavour. Hence the classic roasting joint in the UK being topside, with a good chunk of extra fat tied to the top for good measure

It's been years since I've seen filet mignon tails, which used to sell for much less per pound than the full sized steaks. They were pretty tasty, after trimming and a good marinade.

I'll do filet at home from time to time, but I pair it with a mushroom and brandy cream sauce that I make.

I start by generously salting and peppering the meat and then searing it to rare in a pan. After removing the meat, I add minced shallots to the pan, followed by sliced mushrooms (I prefer cremini for this application, but anything works, including button). Once those have cooked down (abosrbing the beef flavor), I add brandy and let it flame off. Finally, I add cream and minced parsley, finishing with salt and pepper as required. I eat my beef very rare, but I'll finish my wife's in the oven as I'm making the sauce to get it to medium rare.

I like skirt steak for faijitas. I do my own dry rub, which I rub on the meat.

At a steakhouse, I prefer New York Strip. For roasting, I'm a standing rib roast guy.

All this said, I probably eat steak or roast beef less than once a month on average.

What do you eat most nights?

I pretty much snack all day long and rarely eat a full meal in the evening. I keep a mini fridge in my office stocked with cheese, carrots and, starting now, apples. I also have a jar of almonds.

When I do eat at night, I often tap into my stash of frozen homemade soups that I made earlier.

Oh, I remember why I bought fillets the last time after reading this thread.

They make for some great Beef Wellingtons. That's one place where they pick up the flavor of the stuff they are cooked with, and make for a very tasty meal when the packet is sliced open.

Flank steak is one of my favorites, dry rubbed and quick grilled.

Stopped by Esposito's butcher shop (New York City, 9th ave and 39th or so) on the way home on Friday and picked up some top sirloin for $4.99 a lb. I would have to say it's texture was very close to fillet costing four times that, and the flavor so much better. Unless there's a great sale someplace else, I may start buying all my meat there.

As to the questions of what cut is this where you live, one website I've used for many years, and it has great information - www.askthemeatman.com

I don't understand why people like them either. Although that could be because I'm a vegetarian.

Enjoy your endless run of side dishes.

I have never tried it.But when I will do so I will definitely share the experience with you.

Just went to my local Asian supermarket chain (pending acquisition by a much-lager national chain) where whole tenderloins were on sale for C$5/lb and ribeye and striploin slabs were going for C$4/lb. If I had an army to feed and/or weren't about to be out of town for 1/2 the next two weeks, I'd be tempted to get into one of those.

Dunno. I always go for the ribeye or a big porterhouse, myself.

It's tender and tastes great. Unless the kitchen is going to do a CT scan to look through no matter how good a ribeye you eat, you have a good chance of having to cut through, or chew through, sinew, etc.

It is very odd how North Americans hold the pronounciation for beef and drop it for fish. I wonder if it has to do with the relative costs of each.

I think it's the common usage of *filet* as a verb. When employed as a noun, the pronunciation seems to matter to some. I also think there are those who like to simplify, and those who like to clarify. (and yes, it's a slow day here).

Having lived for a decade and a half in Alaska, I have never heard anyone say "fillit." While mostly they just use the word "clean" to describe the whole prep process (including filleting), when they do say "fillet," they pronounce it like the cut of beef ("fil-lay").

And I think Alaskans know their fish.

I love filet mignon, marinated in its own juice and a little salt. The texture, the taste - I'd rather pay more for that little piece than get a larger, cheaper cut. But I also have beef guilt so I only indulge once in awhile.