Ask the Meat Men

Augie & John answer your questions.

Why is it called a tenderloin? 

The reason a tenderloin is so tender is because it’s a support muscle that never does any work. If you are a butcher, the bone that runs along this tenderloin as it approaches the butt end of the animal and goes into the hip is very hard to harvest along with the meat. It is much easier to knock off that bone and simply turn those pieces of meat into sirloin steaks. T-bones and Porterhouses are also cut from down at that end of the tenderloin muscle. If you want a filet mignon with the bone still attached (and who wouldn’t because the meat will stay much juicier bone-in!), you’ll be digging into and cutting away valuable sections of meat. Here’s a dirty little secret: some butchers actually use a meat paste, an enzyme, to glue together the shredded sections to produce a higher yield from the animal. We would never ever do that. Promise!

What's the story behind a ribeye?

Take a good look at this cow. Start at the head and shoulders, move down to the ribs, into the loin, then the rump and still farther down, the round. The forequarter has the most fat which is where ribeye steaks come from. Have you ever heard someone say, “I’m a ribeye guy?” Well, he likes a really rich steak. We leave that little “dental” cut, like a cap at the top of the bone, very tender and tasty. This cap is going to be delicious on most grades of beef but in prime, it’s simply amazing. 


Cooking Tips & Recipes

Would you like your meat done to perfection? Follow these guidelines: