Filet Mignon Dinner

Did you know that the most expensive cut of beef served at the Boucherie Polmard can run upward of $3,000? Well, you don’t need cattle that enjoyed beer and massages during its lifetime. High quality is important. Get it fresh. Get it from a good, local butcher and you can have a great steak out of just about any cut. But sometimes it’s about the experience.

These five cuts of beef are worth the investment – at least once in your life.

American Wagyu
This type of beef comes from Wagyu cows imported from Japan but raised in the U.S.  They are rare and therefore expensive.  They, too, are tender and very flavorful. It is extremely tender and flavorful. Its meat has deeper fat content and more pale that regular beef. Totally worth the experience, but the inexperienced tongue may think its constituency reminds more of finely cooked liver than a steak.

Kobe Beef
Genuine certified Kobe beef comes from the Tajima breed of cattle raised in a prescribed way in the Japanese prefecture of Hyogo, of which Kobe is the capital. Kobe beef is a registered trademark in Japan. To retain maximum flavor, Kobe beef should not be cooked further than medium-rare. If prepared just right, it’s a culinary experience.

New York/Kansas City Strip
The New York Strip is more accessible to the average American. It is cut from the short loin section of a beef. The tenderloin section extends into the short loin.

A strip steak without the bone is called a “New York Strip Steak”. When a bone is left attached to the strip, it is either called a “Bone-in New York” or sometimes a “Kansas City Strip. Cooked at rare or medium rare it is what an American Steak should taste like: Rich in flavor and a good large hunk of meet.

Filet Mignon
The most tender beef cut, the Filet Mignon is lean yet succulent, with a flair of sophistication. It’s flavorful, with a buttery texture and compact shape. It is melt-in-your-mouth tender, yet it is generally not as flavorful as some other cuts of beef and is often wrapped in bacon to enhance flavor, or is served with a sauce.

The Porterhouse is considered the King of the T-Bones. It is a composite steak coming from the point where the tenderloin and top loin meet. The Porterhouse is generally cut thicker and has much more of the tenderloin portion. If you remove the bone and cut out the two steaks that make up the porterhouse you will get a tenderloin steak and a New York Strip Steak. Grilled with a deep crust, served with a sliver of butter is pure steak perfection.