Filet
The delicate and lean filet is probably the most popular steak. It is usually cut in 8- or 10-ounce portions and is considered a “lady’s choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer. Smaller portions cut at the end are called mignon, or “small” in French. A filet has a buttery tenderness that some steak lovers consider too soft.
my choice tomorrow for NL # 3 and I is...................................
Rib-eye
This cut is harvested from the rib section of the steer. It has deep marbling and lots of flavor. When trimmed and cooked properly, the boneless rib-eye will melt in your mouth.
Dry aged vs. wet aged
When meat is aged, microbes and enzymes break down the connective tissues in the muscle, making the meat more tender. Until the invention of the plastic bag 34 years ago, all meat was hung to dry age, during which process the meat sheds water weight, producing a dense, beefier flavor. Then the beef industry discovered that meat could be aged in a vacuum-sealed bag, reducing that lost water weight (and increasing profits). But the meat can’t breathe in that bag, and it ages while in contact with its own blood, which imparts an almost sour note to a steak’s flavor. Today, dry-aged beef is back in style. Many Dallas steakhouses offer it on their menus. The degree to which these restaurants actually dry age their meat in-house is a discussion for another time. I recommend that you ask a server or manager to explain the restaurant’s aging methods before you buy.
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