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Non-Cattle Specific Topics
Coffee Shop
Fabricated Filet Mignon
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<blockquote data-quote="pwilli3" data-source="post: 571765" data-attributes="member: 8647"><p>As a professional chef, I can tell you there is a lot of freedom in what you can call a filet mignon. It makes me sick! Our company spends large amounts of money on Sterling Silver beef to ensure an eating experience of top quality. We then get complaints that the price is too high, presumably because people are buying stuff like this and comparing the two. The trimmed and portioned cost of our tenderloins by the time we are done butchering is $20/#. That is the same price they are charging on QVC for the crap!</p><p></p><p>What is probably happening is they are buying select, or even worse, industrial grade beef and then injecting with rendered beef fat. It probably really is a tenderloin. But it is probably a tenderloin that was meant to be ground up and used at McDonalds.</p></blockquote><p></p>
[QUOTE="pwilli3, post: 571765, member: 8647"] As a professional chef, I can tell you there is a lot of freedom in what you can call a filet mignon. It makes me sick! Our company spends large amounts of money on Sterling Silver beef to ensure an eating experience of top quality. We then get complaints that the price is too high, presumably because people are buying stuff like this and comparing the two. The trimmed and portioned cost of our tenderloins by the time we are done butchering is $20/#. That is the same price they are charging on QVC for the crap! What is probably happening is they are buying select, or even worse, industrial grade beef and then injecting with rendered beef fat. It probably really is a tenderloin. But it is probably a tenderloin that was meant to be ground up and used at McDonalds. [/QUOTE]
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Non-Cattle Specific Topics
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Fabricated Filet Mignon
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