4 ms·
it's because filet has very little flavor of its own
by hnav 3y ago
it's because filet has very little flavor of its own
- CamperBob2 3y agoTry some A5 wagyu and report back on that.
- QuercusMax 3y agoThat's totally different, comparing A5 wagyu filet to normal prime filet is ridiculous.
- CamperBob2 3y agoOh. OK.
- deaddodo 3y agoEspecially when the grades+breeds you're using to describe the meats are specifically describing fat content. It's like saying "I don't like slim milk because it's low-fat" and responding "try Whole milk". Yeah, no duh, that's the whole conversation.
- CamperBob2 3y agoSigh. The term used was "filet." A ridiculous generalization was posted and corrected with a perfectly-cromulent counterexample, which was duly downvoted for triggering someone's cognitive dissonance. Life goes on.
- LeafItAlone 3y agoInsult me however you’d like, but I’d almost always prefer a filet over ribeye (or any other cut).
- noSyncCloud 3y agoIt has become very faddish in the past ten years or so to claim that any steak without tons of fat has "no flavor" [sic]. Of course fine filet has tons of flavor – it's clean and intensely beefy and very tender – it's my preferred cut as well. But I don't need every bite of meat I eat to be drowning in fat.
- hnav 3y agoit's not just fat, compare for example to an outside skirt steak, it is no more fatty but much more flavorful