What is the difference between filet mignon and prime rib?

Answer 1

Aside from the anatomy lesson that you just got, the real difference is that a fillet Mignon must be served with a sauce . Due to the absence of fat it will dry out. The absence of fat is also why you often see filets wrapped in bacon.
No cutting and pasting was used in creating this answer ,although spellcheck was.

Answer 2

Filet Mignon is a steak cut of beef taken from the tenderloin of the cow.
The same cut of beef can also be called:
French: chateaubriand, tournedos, filet de bœuf
English: Medallions, Tenderloin Steak
The tenderloin runs along either side of the spine, and is usually harvested as two long snake-like shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).
The filet is considered to be the tenderest cut of beef, and one of the most expensive. The average cow provides no more than 4-6 pounds of filet per animal. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

The standing rib roast (it's a roast) usually includes at least three ribs (less than that is really just a very thick steak). It's roasted standing upright, resting on its rack of ribs, thereby allowing the top layer of fat to melt and self-baste the meat. A rolled rib roast has had the bones removed before being rolled and tied into a cylinder. Removing the bones also slightly diminishes the flavor of this roast. The boneless rib-eye roast is the center, most desirable and tender portion of the rib section. Therefore, it's also the most expensive. Many rib roasts are often inappropriately labeled PRIME RIB. In fact, they can't be called prime rib unless the cut actually comes from USDA Prime beef — rarely found in meat markets today.

Answer 3

They are different pieces of meat from different parts of the cow and cutted or sliced in different direction.

Filet Mignon is a steak cut of beef taken from the tenderloin which is located on the upper rear part of the cow. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-like shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin). The muscle is non-weight bearing, it receives very little exercise, which makes it tender.

Prime Rib is a cut of beef from the rib section, which is one of the eight primal cuts of beef. Contrary to some accounts, the designation "prime" does not refer to the USDA grade of the carcass, but was used to describe the best or most desirable part of the rib section, even before the inception of meat grading Another theory is that the term prime rib derives from "primal rib".

Answer 4

The filet is tenderloin and prime rib is a rib roast.

Answer 5

Different cut of the cow.

Answer 6

lets go-we'll order both(you pay) and we'll decide
don't you love the cut and paste idiots? bet they don't even read or understand what they paste. O-lets have wine too-i'll buy that