Which One to Choose?
Because there are so many cuts of meat, it can be overwhelming to choose. When making a selection, it’s important to consider both your audience and the occasion. How many people are you planning to serve? What kind of dish are you hoping to make? Do you have a budget in mind? How much time do you have to prepare?
With so many options, how can anyone possibly know which cut of beef to choose? Don’t worry, that is exactly what we are here for. In this guide to cuts of beef, we are breaking down the most popular cuts of beef to help you decide what’s right for you.
This delicate cut of beef is a boneless cut that comes from the end of the tenderloin. Because this muscle is rarely worked throughout a cow’s lifetime, the filet mignon cut is buttery soft.
Generally smaller and thicker than many other cuts of beef, this cut is easy to identify at first glance. The filet mignon is known for being incredibly soft, tender, flavorful, and lean. It’s also known for its price point—the filet mignon is one of the most expensive cuts of beef.
Filet mignon is best prepared over high heat, which is why many people opt for the grill as the cooking method of choice. Traditionally, this cut is seared on each side at a high temperature, then finished off at a lower heat. Filet mignon is considered to be a delicacy, best when served as a main course for special occasions like anniversaries and birthdays.
This cut can be tricky to cook because, while small, the filet mignon tends to vary in thickness. To ensure a proper cook on this delicate cut, make sure to monitor the process with a high quality meat thermometer.