Take a T-Bone steak.. get rid of the bone.. the longer strip is known as the KC Strip.. and the smaller "round" part is your "Filet" hope this helps e
Strip steak comes from the short loin section of a cow. Other cuts that come from this section include top loin, New York strip, shell steak, tenderloin and filet mignon.
For most butchers, there are 8 filet mignon steaks in a whole cow. The cuts of steak can vary depending on the size of the cow.
The part of the cow that prime rip steak comes from is the lower part of the ribcage. It is a very tender and juicy part of the cow that most everyone likes to eat.
Rib Eye Steak is cut from the Rib.
Steak comes from the loin area (which is located at the top of the back).
The skirt steak is the diaphragm muscle of the cow.
It comes from the spine. If you cut done the spine that is filet mignon.
The loin area, the top of the back.
The Chateaubriand cut of meat comes from a filet of the tenderloin of a cow. It is especially good when grilled medium rare.
Flat iron steak comes from the Chuck part of the cow.
The part of the cow that a steer butt steak is from is the sirloin section. This steak can also be called the hip sirloin.
The filet is from the hind quarters of a cow. Right at the back is the rump and topside cuts and half way down the back is the sirloin from within which you find the filet. Try Galloway filet, it's the best!
Ostrich doesn't produce steak. Steak is a name for a slab of beef from a cattlebeast or cow, whichever term you want to use.
It comes from the tenderloin.
fillet stake is from the tenderloin.
it is made from the thigh of the cow
Primarily the hindquarters, the shoulder area, and along the spine.
depends on wether or not it says FLANK steak. otherwise it comes from the sides
steak can come from any color cow
Beef is cow meat. Steak is a dish prepared using beef. It is taken from part of the cow and cooked.
Steak can come from bulls, cows, steers, and heifers. So the answer is both.
It comes from the back of the ribs of a cow thats what makes it so tender and juicy and also EXPENSIVE!
A porterhouse steak is considered by some to be a large T-bone steak. It contains part of the loin and part of the tenderloin of a cow.