Bone in filet mignon

This article needs additional citations for verification. Please help improve this article bone in filet mignon adding citations to reliable sources. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life.

It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Marbling also increases tenderness, which plays a key role in consumers’ rib steak purchase choices. The short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck. In the United States cuisine, a bone-attached beef rib can be called “rib steak”, “beef rib”, “bone-in beef rib”, “tomahawk steak”, “bone-in rib steak”, “ribeye steak” or “cowboy cut”. In Australia and New Zealand, a bone-in rib steak is called a “ribeye”. When the bone is removed, Australians and New Zealanders call the resulting piece of meat a “Scotch fillet” or “whiskey fillet”.