Steaks you are Unlikely to Find in Your .Favourite Supermarket

Steaks you are Unlikely to Find in Your .Favourite Supermarket

Chateaubriand-which is really a recipe and not a cut of meat at all. Traditionally, the meat used was the first cut from the thickest part of the tenderloin. Because not very many people are aware of this, as part of an on going quest for excessive profits by American companies, and with the advent of free trade, so called Chateaubriand is now often cut from the small end of the top sirloin, or the round. This is pure customer deception and fraud.

Fillet mignon-which too is really a recipe (actually recipes), is the next cut down from the chateaubriand.

Tournedos- are the next cut and not quite as fine grained, often used in stroganoff, along with the tail trimmings.

            The fillet, from which these more modern steaks are cut, is the underside of the short loin of beef, the tenderloin.

            Beef fillet is found in the supermarket, but it is vacuum sealed and, as can be seen in the yellow fat, is often cut from old, heavy, or cow beef.

Porterhouse-This steak probably doesn't look like anything you have seen in your favourite supermarket That is because this steak is a true porterhouse, cut from prime grade beef and dry aged to perfection. When broiled as steak should still be two inches thick. Because not many consumers know the difference between a T bone steak and a porterhouse, you are not going to find the latter the regular counter in the supermarket

©Al (Alex-Alexander) D. Girvan. All rights reserved.