re: Best Steak in BR?

I have a hard time taking anyone seriously when they order a filet as their steak.

I've been eating good steaks for 25+ years having eaten all over BR and Ruth's Chris is bar FAR the best I've had.

quote:

---

I have a hard time taking anyone seriously when they order a filet as their steak.

---

Really...

quote:

---

Seriously? What should they get?

---

The prime, choice, select standards are based on exterior fat and the weight, size differential of cattle.

If your cut of meat has little internal fat, like a tenderloin, then there is nothing that separates a shitty cut, from a good cut, until after you have put it in your mouth.

There is nothing stopping a restaurant from taking a massive pismo and making the smaller end pieces look like center cuts of other loins. as a customer, you have no control unless you can look and prod the meat.

besides the fact that i would rather eat beef tongue, which actually tastes like beef, over a tenderloin, which is like pork with a beef marinade.

A strip and ribeye are the kings of the steaks. People who enjoy filets have not ordered strips. Its almost as tender when prime, and it has all the fat and taste of a ribeye.

I would rather eat well glazed and slightly charred skirt steak to the best cooked filet.

I have eaten at spicer's, besh's, emeril's, and most of the other big name restaurants. the only place that made a tenderloin worth eating was the capital grille in dallas but they dry age their steaks for so long that their signature cuts are sirloins to give you an idea of how tender their meat is.

this is seriously the best BR has to offer? RC, Flemings and Little Village? Shreveport has a better selection of steak joints. that's sad.

quote:

---

As for the grading, are you telling me that a USDA Prime filet is the same quality as a utility grade>? and all of this is coming from some one who says he does not like filets so how would you know? SO you list all of the big name places you have eaten at, have you ate a filet at those places? if so then you are guilty of what you are bitching at other people for doing, if not you are talking out of your arse.

---

I'll try to help you out with your red herring arguments.

Meat is graded BEFORE the animal is finally slaughtered. Before a knife has cut the muscles apart, the meat is graded. The RIBEYE area is the only area that is a commercial grade of meat which is tested. After that the blood organs are checked for fat thickness.

Ill say it for a third time. The tenderloin is NEVER looked at when grading meat. The ribeye is the only piece of meat which is looked at for grading. The relationship between ribeye fat thickness on the outside, and the marbling of the tenderloin is very small.

If you can grasp that one small thing, then we can move forward. Its the relationship between the external, not internal fat, of the ribeye, compared to the weight of the animal, with the blood organs swaying the final percentages. At no point of slaughter is meat cut open and the internal marbling looked at for the "USDA Prime" seal.

To get the marbling in a tenderloin that you posted, the animal would have to be grain and milk fed for much, much longer than the "general" commercial farmers are willing to do. In general, the difference between a USDA prime filet, and a USDA choice filet is small, and infrequently, there is no difference whatsoever.

My family enjoys eating out infrequently but at nice places so we like to travel and hit up high end restaurants. my mom and sister in law usually get filets so i try them waiting for this spectacular meat that they are paying so much for, and i never find it. I also noticed that the same people who laud over ruth's tend to like tenderloins as well. I hold both ruth's and tenderloins in the same category. too expensive and yielding little satisfaction.