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...

There is a reason Filet Mignon tops the menu at nearly every steakhouse in the country. It is the most tender cut of beef you can buy and that tenderness is not marketing.  It comes from the anatomy of the animal, the way the muscle is used (or rather, not used), and the care taken during butchering.  But for something so well-known, most people still have questions about what filet mignon actually is, how to cook it, and whether it is worth the price. Here is the full breakdown. Where Filet Mignon Comes From? The filet mignon is cut from the tenderloin, a long, narrow muscle that runs along the spine of the cow. This muscle does very little work during the animal’s life, which is exactly why the meat is so soft.  Muscles that work hard like the legs and shoulders develop tough connective tissue. The tenderloin stays relaxed, and the result is a cut with almost no gristle or chewiness. A whole beef tenderloin roast can weigh between 5 and 8 pounds. The filet mignon come...

Enjoying the best high-quality beef cuts throughout the year is an experience that combines great taste, nutrition, and smart choices. Knowing which cuts shine in each season helps you plan better meals, ensures freshness, and makes your cooking more enjoyable.   This blog post serves as your ultimate guide: a Seasonal Cuts Calendar that gets you through the best beef cuts each month and explains why they shine during that time. Your Guide to Choosing the Best Beef Cuts Each Month Let’s take a month by month look at the best beef cuts you can enjoy, focusing on those that offer the juiciest and most flavorful results. January to March: Rich and Nourishing Winter Cuts Winter months are perfect for rich, hearty meals that bring warmth and comfort. • Beef Sirloin is a great choice in these months, perfect for slow roasting or grilling indoors. It’s tender, full of flavor, and pairs well with winter spices. • If you like bone-in cuts, beef bone marrow is at its best now. Roast it fo...