It comes from the spine. If you cut done the spine that is filet mignon.
Filet mignon and top sirloin are two different cuts of meat but both come from the loins. Filet mingon is a tenderloin cut and top sirloin is cut from the top sirloin.
Cow Bellies are double parts of a cow hide. They are double pieces of flanks of a cow hide. Wet Salted Cow Bellies are cut from wet salted cow hides, to be used as raw materials to be tanned for glove leather.
Pastrami comes from the beef brisket, which is a cut of meat from the lower chest of the cow. This cut is cured, seasoned, and smoked to create the flavorful pastrami commonly enjoyed in sandwiches and deli dishes.
From the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal.
Flat iron steak comes from the Chuck part of the cow.
Filet mignon and top sirloin are two different cuts of meat but both come from the loins. Filet mingon is a tenderloin cut and top sirloin is cut from the top sirloin.
Filet mignon is French for "cute fillet" or "dainty fillet" of steak. Strictly speaking, it is only a filet mignon if cut from the very top end of the tenderloin.
If you want a Center cut Filet Mignon you should order an 1190B. If your wanting an end to end cut Filet Mignon you would order an 1190A.
filet mignon
Filet Mignon - a cooked cut of tenderloin.
Tenderloin aka Filet Mignon
To learn how to cut filet mignon properly, you can follow these steps: Start by sharpening your knife to ensure clean cuts. Place the filet mignon on a cutting board and identify the direction of the grain. Use a smooth, steady motion to slice the filet mignon against the grain into desired portions. Practice and adjust your technique as needed to achieve consistent and even cuts.
According to the Double Eagle Steakhouse.It's cut from the center of the top sirloin and has a rounded shape, looking like a filet cut of the tenderloin.
Filet mignon is the steak cut with the least fat content.
A good cut has very little fat marbling.
Filet Mignon is a cut of beef taken from the smaller end of the tenderloin in a beef animal.
The Chateaubriand cut of meat comes from a filet of the tenderloin of a cow. It is especially good when grilled medium rare.