05
May
The bottom round is where we get rump roast and eye of round. This means that braised rump.
Tenderloin US Eye Fillet AUSNZ Fillet Mignon FR The ace of steaks.
Where does eye fillet come from. The Eye Fillet comes from the hind quarter of the animal. It is the strip of muscle tucked in against the backbone. When removed in its entirety it looks a bit like long cylinder thicker at one end than the other.
This muscle does very little work and is considered to the most tender cut of meat on the animal. Filet mignon refers to cuts from a beef tenderloin in North America. Elsewhere this cut of beef is called.
Filet de bœuf French Fillet steak English. UK Ireland South Africa Eye fillet English. In the US both the central and large end of the tenderloin are often sold as filet mignon in.
The rib eye or ribeye also known as Scotch fillet in Australia and New Zealand is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.
A rib steak is a beef steak sliced from the rib primal of a beef animal with rib bone attached. There are two fillets per animal one on each side located in the lumbar region beneath the back bone on the opposite side of the bone to the sirloinThe fillet does very little work so is very tender and also very low in fat hence it has a delicate light flavour and will benefit from good hanging. Almost no external fat is present so marbling through the meat is essential.
The ribeye comes from the portion of the cow that is known as the beef rib. This part of the cow is located between the chuck or shoulder and the loin. Due to its position on the animal this piece of meat ends up collecting a good amount of fat which in turn imparts a marvelous flavor to the meat.
Tenderloin US Eye Fillet AUSNZ Fillet Mignon FR The ace of steaks. The fillet is the most premium and tender of all cuts and a properly prepared and cooked fillet steak will melt in. The bottom round is where we get rump roast and eye of round.
Although you might braise a piece of beef round out of necessity chuck always produces a more delicious piece of meat. Theres a good reason for this. The top round and bottom round are lean and dont contain much collagen.
Collagen is the type of protein that turns into gelatin when its braised slowly. This means that braised rump. Specifically this lovely piece of meat is cut from a zone covering ribs 6 to 12.
This is the same area from which butchers cut rib steak and prime rib roast. You can tell a ribeye steak from a rib steak with ease. A ribeye is boneless and a rib steak is bone-in.
Filet mignon is cut from the beef tenderloin the most tender of all beef cuts. Since the filet mignon itself is an odd shape restaurants cut the actual tenderloin into 2- to 3-inch rounds to prepare and serve as filet mignon. Both are extremely tender and there is no difference in taste.
Cuts in the beef Chuck category originate from the chuck primal in the neck and shoulder area. This zone provides a nice balance between flavor and economy making it a desirable part of the beef. Unfortunately there tends to be more fat in this area than in other sections and the meat is sometimes a bit tough.
Beef tenderloin or eye fillet as its known in other parts of the world is cut from the middle of a cowThe tenderloin come from the spine area and hangs between the shoulder blade and hip socket. This muscle tissue doesnt do too much so its the most tender part of the cow. Heat an oven-proof pan until hot.
Drizzle the fillet with olive oil and brown for 2 minutes per side. The Scotch Fillet comes from the forequarter of the animal in the rib section. In fact a Scotch Fillet is a Rib-Eye steak just with the bone removed.
If the bone was left in would be sold as a Rib-Eye or Cowboy cutlet. With the bone out it becomes a Scotch Fillet or Boneless rib-Eye. The eye of knuckle comes from the centre of the round.
It is a lean piece of beef that is extremely versatile and can be roasted at a low temperature if pan-seared first slow-cooked in a braise or casserole thinly sliced for a stir-fry or cut into medallions to pan-fry or barbecue. Derived from the underside chest area between the front legs brisket is a well exercised muscle with ample connective tissue. Rib-eye is fast becoming one of the most popular steaks around thanks to its incredibly rich beefy flavour.
It is cut from just above the ribs an area which does little work and makes rib-eye exceptionally tender. There are also ribbons of fat found throughout the meat adding plenty of flavour and an eye of fat in the centre which. Simply A ribeye steaks comes from the ribeye.
Here is a boneless ribeye steak This steak is cut from a ribeye roll with a fat lip removed. See below for a lip-on boneless ribeye steak no These steaks are the same primary muscles the steers lat. The Eye Fillet is cut from the tenderloin.
As the name suggests it is one of the tenderest cuts of meats and the best way to serve this is rare either pan-fried or rare roasted in the oven. The rib eye steak comes from the same area as the prime rib roast but it is sliced into a steak size instead of being cooked as a full roast. Depending on which portion of the rib section is sliced for any particular steak the ribeye may contain complexus spinalis or longissimus dorsi muscles.