how fillet Mignon is aged?

Question

are magets used to tenderise filet mignon?

Answer 1

That isn't sanitary, so I think not.
.....
and it's 'maggots' 'tenderize'.

Answer 2

I am a former chef and while all of the respondant are correct in some way, they have missed the point by 50 yards and to the left???

Tenderloin is an involuntary musle, it does not move like the legs, head or other part of the beef cattle that are what are termed in the industry as less tender cuts, the tender cuts like sirloin, striploin, prime rib and tenderloin do not get and activity as that is they are more tender, cuts like chuck, brisket, rump and blade are from areas were the muscles move and are more active.

Tenderloin does not need aging , some places that do dry aging will hang it for 14 to 28 days, in its fat case, but normally the grocery stores and restaurants buy what is termed wet aged, it is put in a seal plastic bag, and there are fluids in the bag, most have to be trimmed of excess outer fat the silverskin a tendon and then they are cut into filet, chateaubriand or small medallions.

I have worked over 20+ yrs as a chef in Canada and abroad, beef is the same almost everywhere, depending on whether it was grain or pastured raise, there is some subtle diferences, I never found any.

Answer 3

Filet Mignon is the most tender cut of beef. It lies within the spinal column, and is not used like the muscles.
Aged beef is usually hung for about 4-6 weeks in a temperature of about 34-36 degrees, never frozen at that stage.
Aging may be less than that today.
Many years ago, beef was aged for a longer period of time. The hind quarter was hung by the leg and the longer it hung, the meat fibers began to pull apart slightly. This made more tender cuts of steak. Economics have had an effect and this is no longer done for long periods of time.

NO, maggots are not used for this. Maggots are fly larvae and they eat whatever the eggs are deposited upon.

Answer 4

Ed was nearly on the spot, except the Tenderloin runs along the spin.
It can range in length from about 1 foot to almost 3 feet, depending if it is from veal or from a stear.
"Filet mignon" is a steak cut from the tenderloin and then wrapped with bacon prior to cooking.
If you have ever seem a "Porterhouse" or a T bone steak the smaller portion of meat on the bone it part of the tenderloin.
Befor health department regulations mlst meat was aged.
Aged meant that the primal cut of meat has been kept in cold storage for a period of time (months at times) this allowed the meat fibers to start to break down resulting in a more tender cut of meat, Often the mold that grew on the meat was just trimed off. Ageing meat does work wonders to develope the flavor and tenderness of beef.
If there is a butcher shop in your area that is willing to do it for you please try it at least once in your life.
You can do your own ageing in your home refrig. if you are carefull and use salt for a curing agent.
I hope this helps.