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apcowboy


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FILET MIGNON SUCKS: OVER/UNDERRATED MEATS
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FILET MIGNON SUCKS: FAMOUS CHEFS REVEAL THE MOST OVER/UNDERRATED MEATS

PUBLISHED ON 12/9/2013

BY DAN GENTILE

thrillist.com/

 

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Leon Wildberger

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nostang88


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the steaks I had last night sure didnt SUCK

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necessaryevil


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my opinion the most underrated would have to be the hanging tender and the skirt. Yummy buttery rich flavor!

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apcowboy


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I use to like them when we didn't skin them out and you did a 1/4 fat trim on them.  that was good eating.  Now a days with them being skin and no fat they are dry and tasteless to me



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Leon Wildberger

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necessaryevil


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hahahaha I have a slight advantage and can get them straight off the kill floor.

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Bill_meatcutter


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I'm old school on this one to,  no fat, keep them. I actually like the tails better



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Master_Meat_Sawman


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I'm the same way, no fat no taste    it's hell for someone to pay at lest 19.99 for a piece of meat with no taste



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Doc


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fat is flavor always said that good ribeye over a filet any day used to grab the hanging tender off the hind grind with a little suet best damb burger i ever had

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jimhenry2000


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Filet Mignon is the most tender and the most tasteless cut unless you leave fat on it and jazz it up with pepper and wrap it with bacon.  Rib Eye is so much better, 2nd most tender and yet the tastiest.

A great compromise, what we used to call "Chicken Steak" or Petite Steak and now often called Flat Iron Steak on top of the blade bone. Of the latter, the first and smallest slices off this are fantastic eating! 



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Burgermeister


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Underrated, I kind of like flat irons. Steaks or roast.

Filet is pretty good when you eat it along with the rest of a Porterhouse. I've never had just the filet. While eating a Porterhouse, I never thought "this part is no good"

Not beef, but something most of us have sold. I think lobster is overrated. Sure it's good, but for the price, I can live without it. 

The Elephant Ear, or the part of it that's continues onto the forequarter. That long, wide flat thin thing just under the hide AKA "flutter muscle" might be considered underrated, except in Argentina where it's one of the most desirable parts. It's stuffed/rolled and possibly eaten cold I think. I think I had it cold the only time I tried it. 



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apcowboy


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The Elephant Ear, or the part of it that's continues onto the forequarter. That long, wide flat thin thing just under the hide AKA "flutter muscle" might be considered underrated, except in Argentina where it's one of the most desirable parts. It's stuffed/rolled and possibly eaten cold I think. I think I had it cold the only time I tried it. 

Damn burgermeister I haven't heard that name in YEARS, first time I was ask about it was when I was in Atlanta many years ago working for A&P  lol  for the others here check out what he is talking about

http://bovine.unl.edu/eng/showMuscle.jsp?musID=50



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apcowboy


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burgermesiter there were a large group on Argentinians living in the Norcross & Dunwoody areas I met a lot of them while working the Dunwoody A&P store. None of them I met could tell me what their meats were or where it came. I finally got a chance to talk with a  Chef that worked at a Argentinian steak house in Norcross, In fact he invite me to come and eat at his steak house, that was a trip for me lol they had a large iron grill on one side of the dining room where they cooked their meat, they also slow-roast them in a rotisserie oven like in Brazil, Any way i got a lot of interesting info from him that help me understand a lot about the way they did things



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jimhenry2000


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Neither have I!  Not since we stopped breaking our own beef in the mid-70s.  Sadly we did not recognize the value of the elephant ear and it went into trim!
apcowboy wrote:

The Elephant Ear, or the part of it that's continues onto the forequarter. That long, wide flat thin thing just under the hide AKA "flutter muscle" might be considered underrated, except in Argentina where it's one of the most desirable parts. It's stuffed/rolled and possibly eaten cold I think. I think I had it cold the only time I tried it. 

Damn burgermeister I haven't heard that name in YEARS, first time I was ask about it was when I was in Atlanta many years ago working for A&P  lol  for the others here check out what he is talking about

http://bovine.unl.edu/eng/showMuscle.jsp?musID=50

 



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Burgermeister


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apcowboy wrote:

The Elephant Ear, or the part of it that's continues onto the forequarter. That long, wide flat thin thing just under the hide AKA "flutter muscle" might be considered underrated, except in Argentina where it's one of the most desirable parts. It's stuffed/rolled and possibly eaten cold I think. I think I had it cold the only time I tried it. 

Damn burgermeister I haven't heard that name in YEARS, first time I was ask about it was when I was in Atlanta many years ago working for A&P  lol  for the others here check out what he is talking about

http://bovine.unl.edu/eng/showMuscle.jsp?musID=50

 

That is the Elephant ear in the link you provided, but it's mostly the other part, in the forequarter that is used for matambre. This video shows a piece of it. The video is long, but fortunately, the piece is shown right away in the first seconds. 

I think someone else provided another video once here.



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Burgermeister


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It looks like there's a playback problem with the video.

Use this URL # to see it https://www.youtube.com/watch?v=Vyrpd1rrhwM



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Andrew


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The Elephant Ear doesn't sound like something I want to go in and order haha



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Bill_meatcutter


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The Elephant Ear,  new one on me   but some humor, can't you see the sign   USA Choice Elephant Ears $4.99 lb 



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Burgermeister


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Bill_meatcutter wrote:

The Elephant Ear,  new one on me   but some humor, can't you see the sign   USA Choice Elephant Ears $4.99 lb 

 Bill, judging from your avatar picture, you work with them all the time. You just hadn't heard the word for it. I'd imagine that you grind all your elephant ears. 



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