How many fillets in a cow

We work with these specific processors because they offer quality processing as well as exceptional customer service to our customers.

We recommend the plant closest to you, unless you have a preference about the packaging. Valley Packing in LaSalle uses a double wrap with 1.

Double J Meatpacking in Pierce packages the meat in a 6 mil shrink wrap. Innovative Foods in Evans offers a 3 mil vacuum pack packaging. There are pros and cons to both kinds of packaging and it really comes down to personal preference.

How do I get my beef processed? They will go through a list of questions about how you want your beef cut and wrapped. They will ask things like how thick you want your steaks, how many steaks per package, how big you want your roasts, how many pounds of ground beef per package, whether you want soup bones, whether you want rib steaks or rib roast or a combination, and several other questions.

This is a very easy process and the Processor will guide you through it. How do I order Sauer Family Beef? Brochures with pricing information are available in January, when we start taking orders. To request a brochure or to order beef, please do one of the following:.

How can I learn more about Sauer Family Beef? Just click Contact on the menu and fill out the form with your questions! What happens after I order the beef? It is soft, juicy, and flavorful without needing anything more than a simple salt and pepper seasoning. This cut of beef is also quite versatile from roasting it as a whole or breaking it down into steaks.

Filet Mignon comes from beef tenderloin. This is actually the most difficult cut of our steaks to butcher. Fillet — The leanest and most tender of all steaks making it the most prized of cuts.

Typically 4cm thick, it cooks quickly and there is no waste, which makes it worth considering for a special occasion. An unquestionably tender but smaller Ribeye Steak. Perfectly portioned for the grill. Medium rare: 2 mins per side. Well-done steak: Cook for about mins each side, depending on thickness. For decades, filet mignon has symbolized some sort of holy grail of fine dining. Table of Contents.

Tender cuts of steak, which include the filet mignon, make-up just 8 percent of the meat on a cow. This means 92 percent of the meat from a cow is significantly cheaper and produces less of a profit via The Spruce Eats. While some chefs mock this cut because it is less flavorful than steaks that have lots of marbling, the National Cattlemen's Beef Association continues to give the filet mignon status of "most frequently menued" steak by full-service restaurants via Chicago Tribune.

My Chicago Steaks seems to agree with this assessment. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts. Fillet steaks are traditionally cut a bit thicker than other steaks, about 4cm or 1. How Can I Cook It? A fillet steak can be grilled, pan-fried or griddled.

As this is a very lean cut it can dry out if it is served really well done. Cooking times for a fillet steak are as follows: Rare: minutes each side Medium: minutes each side Well done: minutes each side Leave to rest for a couple of minutes before serving.