![]() ![]() Per pound, filet mignon is typically the most expensive cut of meat you can find. That means there is less of it, and that scarcity drives the price up considerably. The downside to filet mignon is that it comes from a very small section of the cow. ![]() Instead, it will be paired with sides and accouterments that may feature a nice sauce and a good range of additional flavors, but the filet mignon is always the star and centerpiece of the dish. Because of this, filet mignon is usually lightly seasoned and not marinated. When cooked by a master, this is the kind of steak that will melt in your mouth.įilet mignon also has a very mild flavor. As a lean steak, it is a little healthier, but it is also the most tender cut of steak you can find. That combination makes filet mignon extremely desirable. Despite that, it is still a lean steak, which means filet mignon is super tender with little marbling. But filet mignon comes from a muscle grouping that gets a lot less exercise. It is taken from the softer portion of the tenderloin, which is near to where you would find top sirloin. That’s fair, and the good news is that this cut lives up to the hype. With a fancy French name, you might have high expectations for filet mignon. If you want quality beef that gets you a little more food for your money, this is arguably the best steak you can find. On top of all of this, sirloin is one of the most affordable cuts of steak. As long as the sirloin is not overcooked, it will still be tender and juicy. The soft, sometimes stringy texture of heavy marbling is not present in this cut. Naturally, this will also depend on the animal’s diet and the steak’s preparation.īeing lean, top sirloin rarely has enough fat content to change the texture. Calling it gamey would be too much, but for a standard steak, top sirloin is closer to a gamey flavor than most cuts of beef. ![]() It has one of the stronger beefy flavors of the common cuts of steak, and it holds seasonings and marinades pretty well. Top sirloin has very little marbling, and that affects the flavor. But because it isn’t the most worked muscle, it can still be plenty tender. Because of this, top sirloin gets a fair amount of exercise and is one of the leaner cuts of steak. For those unfamiliar with butcher’s terms, the sirloin is in front of but not on the hind leg. It is taken from the sirloin part of the cow (hence the name), which is near the round section. Top sirloin is one of the most well-known cuts of meat in the world. Please include attribution to with this graphic. But which one should you order? Keep reading for information that will help you decide. You’ll find them both at any restaurant that serves steak, and there are good reasons for that: these are the champions of lean steak cuts. Among those, two are arguably the most recognized names in the world of steak: top sirloin and filet mignon. There are more than a dozen types of steaks, but a handful of them are the most common and popular. Depending on how the steak is cut and where it comes from anatomically, you can get very different flavors and textures. If you’re not quite sure about any of that, then it’s time to learn more about the different kinds of steak. What kind of steak do you want most? Do you have a favorite cut? Since you already have a craving, let’s talk about it a little bit. Are you in the mood for a good steak? That’s pretty normal. ![]()
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