2007-01-01 04:46:52 · 6 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
fillet Mignon is the tender loin, when the sides are cut they are then quartered the tender loin is pulled from the inside of the back or sirloin before it is boned out to make a strip or t-bone. the porter house is the sirloin with the tender loin still attached to the bone.---the most tender of the steaks and the most expensive, the tender loin is generally called the psmo in a beef production plant.
2007-01-01 04:56:18 · answer #1 · answered by cvgm702 3 · 0⤊ 0⤋
fillet mignon is a center cut of the tenderloin -- this mussel is a long 18" conical shape piece of beef -- usually weighs about 7 lbs and can cost between 10 - 20 dollars a pound. usually the largest part of the cone is used for chateaubriand , the center for fillet mignon and the narrow end for "tender tips" --
2007-01-01 05:12:33 · answer #2 · answered by Walter B 2 · 0⤊ 0⤋
It comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by exercise resulting in extremely tender meat.
2007-01-01 04:48:44 · answer #3 · answered by Johnny Q. 3 · 2⤊ 0⤋
Tenderlion
2007-01-01 04:55:33 · answer #4 · answered by AlwaysOverPack 5 · 0⤊ 0⤋
loin
2007-01-01 04:49:07 · answer #5 · answered by Anonymous · 0⤊ 1⤋
The anus. Bet you'll think twice before you eat one of those again!
2007-01-01 04:48:11 · answer #6 · answered by Anonymous · 0⤊ 5⤋