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Coffee Shop
Fabricated Filet Mignon
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<blockquote data-quote="pwilli3" data-source="post: 572114" data-attributes="member: 8647"><p>The beauty of the filet mignon is that it has pure beef flavor that is accented so well by sauce. It is not my favorite cut either, that would be a ribeye, but it does have a definite place in the prime cuts category. As a producer you should also be pleased to know that some of the extra value gained from your harvested carcasses is accentuated by the fact that the filet is not only the priciest cut, but also adds value to the bones which are used to make glace, demi-glace, and stock to make sauces that make the filet more flavor forward than it really is. Add to the above that an average cow is only going to have twelve pounds of this, before it is trimmed, you have a money maker on your hands because more animals need to be harvested to feed the need for this steak when properly done. Top choice and prime graded filets do have substantial marbling. Not nearly as much as a ribeye, or even better, the flap of muscle that tops the ribeye, but sufficient enough to provide true stand-up beef flavor. If you are having lack of flavor issues with a filet I recommend some wet or dry aging. Some of that water content leaking out will intensify the beef flavor we all crave.</p><p></p><p>What irks me to no end is that someone has found a way to bastardize a prime cut in such a way to mimic its appearance using lesser quality meat. This devalues the true prime cuts which is where most of the value of the harvested carcass is substantiated.</p></blockquote><p></p>
[QUOTE="pwilli3, post: 572114, member: 8647"] The beauty of the filet mignon is that it has pure beef flavor that is accented so well by sauce. It is not my favorite cut either, that would be a ribeye, but it does have a definite place in the prime cuts category. As a producer you should also be pleased to know that some of the extra value gained from your harvested carcasses is accentuated by the fact that the filet is not only the priciest cut, but also adds value to the bones which are used to make glace, demi-glace, and stock to make sauces that make the filet more flavor forward than it really is. Add to the above that an average cow is only going to have twelve pounds of this, before it is trimmed, you have a money maker on your hands because more animals need to be harvested to feed the need for this steak when properly done. Top choice and prime graded filets do have substantial marbling. Not nearly as much as a ribeye, or even better, the flap of muscle that tops the ribeye, but sufficient enough to provide true stand-up beef flavor. If you are having lack of flavor issues with a filet I recommend some wet or dry aging. Some of that water content leaking out will intensify the beef flavor we all crave. What irks me to no end is that someone has found a way to bastardize a prime cut in such a way to mimic its appearance using lesser quality meat. This devalues the true prime cuts which is where most of the value of the harvested carcass is substantiated. [/QUOTE]
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Fabricated Filet Mignon
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