Filet mignon is a premium steak cut from the tenderloin of a cow, a muscle that runs along the spine. The name "filet mignon" is French, meaning "dainty fillet" or "delicate steak," which reflects its reputation as one of the most tender and luxurious cuts of beef.
Known for its exceptional tenderness, filet mignon has a smooth, fine-grained texture and almost buttery consistency. However, it has a relatively mild flavor compared to other cuts like ribeye or strip steak, which are more marbled with fat. This makes filet mignon an ideal candidate for pairing with rich sauces, marinades, or other flavor-enhancing techniques.
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In English butchery, rump is a primal beef cut positioned at the hindquarters, directly behind the sirloin and ahead of the leg. The rump is from a muscle group that is relatively active, granting it a pronounced beefy flavor and a texture that's slightly firmer than cuts like the sirloin.
Given its robust taste, the rump is particularly favored by beef connoisseurs who appreciate a meatier bite. Its texture, although less tender than some other premium cuts, offers a chewiness that many find satisfying, especially when cooked to perfection.
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In English butchery, shin refers to the cut of beef taken from the front leg of the animal, specifically the section below the knee. This area is heavily exercised, meaning the meat from the shin contains a high proportion of connective tissue, which results in a tough texture if cooked quickly.
However, when prepared correctly, shin can offer a depth of flavor and tenderness that few other cuts can match. Shin is dense and fibrous, riddled with collagen-rich connective tissues. While this makes the meat tough in its raw state, the collagen breaks down into gelatin during long cooking processes, imparting a rich, silky texture to the dish.
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In English butchery, sirloin is one of the most esteemed primal cuts, located on the back of the animal, nestled between fore ribs and rump. The term "sirloin" is believed to have historical significance, with some attributing its origin to an English king so pleased with his meal that he knighted the loin of beef, dubbing it "Sir Loin".
This cut is renowned for its balance of tenderness and flavor. Sirloin contains moderate marbling, which translates to a delectable, juicy texture when cooked. Its location on the cow means it's from a muscle that does less work, resulting in a more tender cut compared to the hard-working muscles on the front.
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In English butchery, flank refers to the section of meat located on the animal's lower abdomen, beneath the loin, and adjacent to the belly.
Distinct from the thick flank located on the animal's rear part, the flank is a long, flat cut with a rich, beefy flavor due to its well-exercised muscle fibers. Flank is lean, fibrous, and grained, with pronounced muscle structure. Its inherent leanness means it lacks the marbling found in some other cuts, but it compensates with a deep, meaty flavor.
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Flat iron steak is a cut of beef that comes from the shoulder (or chuck) of the cow, specifically the top blade. The name "flat iron" is believed to come from the steak's shape, which somewhat resembles an old-fashioned flat iron. It's known for its rich flavor and tenderness, making it a popular choice for grilling and other cooking methods.
The flat iron steak is usually well-marbled, which contributes to its flavor and tenderness. However, it has a line of tough connective tissue running through the middle, which is typically removed by butchers to make the steak more palatable. This cut is praised for being relatively affordable compared to other premium cuts like ribeye or filet mignon.
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In English and German butchery, the fore ribs or vorderrippe represent a prime section of beef, hailing from the upper central part of the animal, situated between the thick rib and the sirloin.
This cut encompasses a set of ribs and the meat attached to them, offering a blend of marbled muscle and bone which together contribute to its pronounced flavor. Fore ribs are highly prized for their combination of tenderness and rich taste. The marbling – streaks of fat within the muscle – ensures that the meat remains juicy and flavorful during cooking.
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In English butchery, silverside is a primal beef cut located at the rear of the animal, specifically on the outside of the hind leg, adjacent to the topside.
Its name is derived from the silvery membrane or sheen that covers the muscle, which is typically removed before cooking. Silverside is leaner than many other cuts, with a firm texture and a distinctive elongated grain. It has a mild beef flavor and is characterized by a lack of significant marbling, though it usually has a layer of fat on one side, which can be utilized during cooking to keep the meat moist.
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In English butchery, the thin rib is a primal cut positioned directly below the thick rib and ahead of the brisket.
Located on the upper front side of the cow, a thin rib consists of a series of rib bones attached to layered muscle and connective tissue. Due to the cow's anatomy in this area, thin rib contains a mixture of textures, with some portions being meatier and others having more sinew and fat.
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In English butchery, the thick rib is a primal cut situated between the shoulder and the middle rib, just below the chuck and blade, and above the thin rib.
This section is derived from the upper front portion of the cow, where the muscle is used more frequently, resulting in meat that is flavorful yet contains a fair amount of connective tissue. Given its structure and texture, thick rib lends itself well to slower cooking methods.
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