What is the equivalent of Filet Mignon on a human?

Question

I am thinking of becoming a surgeon.

Answer 1

my vagina...wanna see?

Answer 2

Filet Mignon Steak/seasoning spice Use a Stainless Steel or Cast Iron frying pan and if possible have a lid handy A factor to take into consideration is the thickness. I try to have the steaks cut to 3/4 inch thickness Turn burner on HI Place the Filet Mignon on a slightly greased pan As it fries on one side sprinkle steak spice on top VERY LITTLE Turn steak over after three minutes Sprinkle spice on second side After three minutes turn burner off and cover and remove pan and let steak rest in pan This would be medium rare. Juices will start to run from steak and can be spooned over when steak is served. Do Not Overcook as it rests the steak is still cooking in the hot pan.

Answer 3

Regarding the beef, or boeuf, the muscle areas of the bovine that do the bulk of the physical labor, such as standing and walking, are the least tender cuts, requiring a slow cooking process (rump and shoulder, for example).

The tender cuts are from the muscle areas that do little work, mainly the back and sides.

So, if we apply this thinking to cannibalism, we could assume that the human brain, the least often used muscle, would be the most tender...

or...you may also select an answer from the list below...

1. Good job retard
2. Hope this helped
3. Fecker
4. Thanks for the 2 points

Answer 4

Well, my dear. A Filet Mignon beng a cut of tender boneless meat take from inside the loin, it's really a matter of preference as to how you want to go about reaching it. I recommend getting your own model to practice with before performing the actual 'surgery'. Mine is made of silicone and requires 2 AA batteries.

Answer 5

Fillet Mignon is a cut of meat from the psoas major muscle of the beef animal ,it is so tender because it is not subject to any work load ,in humans we have a muscle of the same name ,the psoas major,that lies on either side of the lower part of the vertebral column.
The gluteal muscles of the buttocks are strong coarse fibered muscles as they help to maintain the upright posture of the spinal column.Anatomically these two muscles are far apart.,the psoas is visible only when exposed by cutting open while the gluteal muscles form the shape of the buttocks.When you get to anatomy classes you will be familiar with these muscles.

Answer 6

We don't have a Filet Mignon...

It's all T-Bone with us...

(I like to throw some Rosemary on my human steaks...adds a nice "piney" taste...goes well in the middle of a snowy forest after a backpacking trip goes horribly wrong, and survival of the most "open-minded" eater comes into play...)

Ever eat a pine cone? Many parts ARE edible...when the Grapenuts runs out...

Answer 7

the equivalent of a filet on a humas is right in the back from just above the butt to half way up the back on each sire of the spine. humans have two just like cows do.

Answer 8

No shoulder is not very tender. My large -----s however are and are great with a variety of marinades including steak sauce, orange glaze and butter. As a surgeon I am sure you can understand the importance of handling your meat very carefully. Make sure that it is adequately prepared before sinking your teeth into it.

Geez I gotta go take a cold shower.

Answer 9

I know what it is, I'll give you a hint, I save mine for the "special" ladies who need a bit more Cowbell than they can find at home!

Answer 10

It's the psoas major, a lower back muscle.

http://en.wikipedia.org/wiki/Filet_mignon
http://en.wikipedia.org/wiki/Psoas_major_muscle
http://www.bartleby.com/107/127.html

Answer 11

you got me there .i know it;s suppose to be the best meat on the cow; so maybe the breast' but that;s on chicken; illl say the meaty part of her butt.or is that rump roast; ask your teacher that when you get back to princeton for your exams...