Why is filet mignon so expensive

But it also has to do with the relative abundance or scarcity of one piece of meat versus another. It's just an accident of bovine evolution and anatomy that the part of a steer that provides those tender cuts is relatively small. The high-end steaks we're talking about are the ribeye , strip loin , tenderloin, T-bone and Porterhouse steaks. These cuts come from high up on the animal, from muscles that don't get much exercise, which is why they're so tender.

Let's break down the percentages to illustrate the problem. Ground beef and stew meat are probably the least profitable items in the meat case. It's where lean trim sometimes very large pieces and other bits that can't be sold as steaks or roasts end up.

Waste means zero profit. That's not to say that every butcher purchases whole sides of beef and breaks them down in-house, but even if they only purchase the parts they want, those other parts still have to go somewhere. Remember, for every short loin and rib primal cut , there is also one chuck, one sirloin, one round, one plate, one brisket, and one flank.

Not to mention two shanks. Until someone figures out how to grow a rib and a short loin without the rest of the cow attached, this is just the way it's going to be. Some of the cuts that have traditionally been less desirable include ones that come from the round, bottom sirloin, and chuck.

Avoid the overpriced, stuffy steakhouse and cook it at home instead. Why is Filet Mignon so expensive? Since Beef Tenderloin is the most tender cut of beef and the most desirable, that drives up the price. I do believe that it is more labor intensive to retrieve that part of beef, as well.

The average cow only provides a small amount of beef tenderloin so that accounts for the hefty price tag, too. But, filet mignon is one of the most expensive cuts and is usually several more dollars per pound than a prime rib or ribeye.

Why is filet mignon expensive? The filet mignon section of the animal is much more limited than the rib area that prime rib is cut from, so the rarer cut will cost you more.

Filet Mignon is one of our favorite cuts and most tender steaks. This, combined with the small amount given by any one steer or heifer no more than grams , filet mignon is, as a result, generally the most expensive cut. Wagyu cattle raised in Japan have special diets that consist of grass, straw, and other natural grains.

Japanese cattle farmers also ensure that their cattle have just the right amount of fat and muscle content to enhance marbling and flavor. Wagyu is so coveted and revered that it even has its own grading system , with A5 being the best grade you can own. American Wagyu beef is much like the Japanese version, only it comes from American cattle using Japanese cattle-raising and feeding practices.

To learn more about the American Wagyu steak, you can click here to read our Steak University article. Filet mignon comes from the tenderloin, which is arguably the most tender cut you can find. The reason filet mignon can be even more expensive than the tenderloin per pound is that the average animal only holds about grams, or just over a pound, of the filet portion. We will do what it takes to make sure that you get the top-choice quality meats. Our steadfast belief in sourcing from local areas means that we will provide you with the freshest meat on the market.

We can also deliver what you want, so to order steaks and meat online, call us on to place your order! About Us. Bow River Meats.

September 16, , am , Uncategorized. What makes it so special?