Frank's Butcher Shop

Two steaks. One is a butter-soft cut you can slice with a fork. The other is a deeply marbled, juice-dripping slab that tastes like the grill itself.  Both sit at the top of almost every steakhouse menu, and both come home with loyal fans who swear their favorite is the only real choice. The truth is that ribeye and filet mignon come from very different parts of the cow, which is why they taste, cook, and feel so different in the mouth.  This guide cuts through the noise and lays out exactly what sets them apart from price and texture to the best cooking method for each. By the end, picking between the two will feel obvious instead of stressful. Where Does Each Cut Come From? Filet mignon is cut from the tenderloin, a long, slender muscle that runs along the cow’s back. Because this muscle does almost no work during the animal’s life, it’s incredibly soft and has very little connective tissue. A beef filet mignon is the most tender cut of beef you can put on a plate. Beef ri...

  Have you ever wanted to serve something that instantly grabs attention the moment it hits the table? The  tomahawk ribeye steak  does exactly that. With its long, dramatic bone and rich marbling, this cut isn’t just food, it’s an experience. And when cooked correctly, it's one of the most satisfying beef experiences you can have. But what exactly is it, why is it different from a standard ribeye, and is it worth the price? This guide answers all of that, so let's get started. What Is a Tomahawk Ribeye Steak? The Beef Tomahawk Steak is a bone-in ribeye cut from the rib primal, the same section between ribs 6 and 12 that produces standard ribeye steaks. What separates it from every other ribeye is the full rib bone left long and frenched: cleaned of fat and meat down to bare bone, typically 6 to 8 inches or longer. The steak itself is cut thick, usually 2 inches or more which means it carries serious weight, often 2 to 2.5 pounds per steak. That thickness is not just for ...

If you love a good beef steak , you’ve probably faced the classic dilemma: should you choose a juicy ribeye or a hearty sirloin? Both cuts are favorites at the butcher counter, but they shine in different ways depending on how you like to cook, your flavor preferences, and even your budget. Let’s break down everything you need to know so you can pick the perfect steak for your next meal. Understanding the Cuts: Ribeye and Sirloin Before you fire up the grill or heat your skillet, it helps to know what sets these steaks apart. What Is Ribeye? Ribeye steaks come from the rib section of the cow. This area gets little exercise, so the meat is beautifully marbled with fat, making it extra tender and flavorful. When you bite into a ribeye, you get a rich, buttery taste with every mouthful. This marbling melts as it cooks, basting the meat from within and giving it that signature juiciness and melt-in-your-mouth texture. Ribeye is often called the “king of steaks” and is a top pick for steak...