Quote:
Originally Posted by DetroitVelvetSmooth
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Buying "prime" tenderloin is not very smart - it is the leanest part of the animal and usda grading is based on marbling. The poster who mentioned a "nicely marbled" filet mignon is lost.
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I'll direct you here for some education:
http://meat.tamu.edu/beefgrading.html
Yes, tenderloin
is a leaner cut compared to others. That does not mean tenderloin is not graded and rated upon marbling (PRIME+ for abundant down to STANDARD- for practically devoid)
Don't troll for the sake of trolling, fool.