But isn't that bacon wrapped? Does that relate to a different meat? Genuinely asking
it relates to it being shit quality meat wrapped in bacon so you don't notice as much
But isn't that bacon wrapped? Does that relate to a different meat? Genuinely asking
it relates to it being shit quality meat wrapped in bacon so you don't notice as much
It could be different beef quality, bacon wrapping is usually done to low quality cuts.
bacon wrapping is usually done to low quality cuts.
This is not true. They wrap filet in bacon because it adds fat and flavor to a very lean cut.
Good filet mignon would not be sold like that
bacon wrapping is usually done to low quality cuts.
This is not true. They wrap filet in bacon because it adds fat and flavor to a very lean cut.
source: I work at a grocery store in the meat department
Yes, thats very cheap for fillet mignon, thats why its not in th mildly infuriating sub. But at the same time its pretty high (locally) for what was historically one of the cheapest cuts until America discovered fajitas.
Not true in the case of filet mignon. It's a fairly lean cut of meat so the bacon is a way to introduce fat to it.
Isn't tenderloin tenderloin?
WTF kind of cut is “carne asada”? Its usually flap meat
"Carne asada meat" is quite common a label though. Yeah its kinda dumb and helps "mask" the good cuts (because, well, they dont exist, this is how they keep it mysterious).
Carne asada is typically either diezmillo (chuck roast) or arrachera (skirt steak). Some people, like me, genuinely prefer chuck roast, since it’s fattier.
But is it skirt steak or marinated skirt steak?
Yes, it does come in 50¢ worth of water and artificial flavorings, limiting my choices for preparation. Admittedly though, its what we had for dinner and it was pretty good. We used to buy skirt steak for ground beef prices, and I haven't seen filet mignon under $20 in who knows how long.
The only reason they do this is because you'll still pay for it.
People have forgotten the power of the wallet and just bend over and take it. The store will rapidly change its pricing when it figures out nobody will buy it at that price.
Or......just keep empowering them.
You are also paying that price for the bacon and string…….
It's fucking crazy seeing numbers that high on WinCo signs.
No fr. I regularly got ribeyes from Winco around 2019 bc it was a hyper fixation of sorts for awhile, they were consistently $7 a lb. Double that for carne asada seems like we’ve lost everything good we ever had.
Back in my day.... But seriously, I remember when skirt steak was a more throw-away cut of meat. You could regularly get it for around the price of ground beef.
My jaw remembers skirt steak dishes when I was a kid hanging out with Mexican family..
My butcher wants $26/lb for skirt, more than filet mignon
Remember when skirt steak, flank, and oxtail were the "cheap budget cuts"? Good times.
Too true! I used to do ossobuco semi-regularly, before it became a trendy influencer recipe. I just can't justify spending more than a pot roast for bones and shin meat.
What percentage of that "filet mignon steak" lb is actually bacon? I'm curious how much the *beef* would be per lb compared to the asada.
Skirt steak has climbed to $25/lb in my city and I won’t buy it. Other cuts are still reasonably priced but skirt steak is absurdly expensive.
I'm concerned about it being wrapped in "beef bacon." WTF is that?
It’s where, get this, you take a cut of meat and wrap it in a piece of bacon. French technique, I prefer bacon wrapped scallops to steaks though personally
It's a real thing and it's delicious. I don't know what cut it actually is but the local farmers market butcher sells it. When pan fried it's like a cross between bacon and beef jerky.
I've purchased it at Costco business centers before. really good. in the halal sections.
I’d rather eat skirt steak than filet any day of the week so sounds about right.
it's incorrect anyways, tenderloin has the filet in it, but the whole tenderloin is not a filet. there's only one filet per tenderloin.
its so fucking ridiculous the working class has been priced out of beef and most quality fish. chicken will be next.
I agree with the overall sentiment, but this blanket statement is ridiculous. It’s ridiculous to claim the entire working class has been entirely priced out of beef, fish too. Not to mention “quality fish” is bogus they’ll all good if you know how to cook it.
Marketing Filet mignon isn't really that popular anymore since influencers have called out it's mild flavor frequently calling it an overpriced cut. Which is an oversimplification there's plenty of good qualities about filet mignon that make it a good cut. We've seen filet mignon not rise as quickly as other beef cuts in price, and overall I think this store is having trouble selling filet mignon. Most people don't know that Carne Asada is a cheaper cut of meat that's marinated. They just know it's popular and it tastes good. Also I don't think the marketing is wrong. I'd much rather have carne asada than a filet mignon right now.
I don’t think influencers are the reason why a more expensive cut of steak has become less popular given the current economy.
I actually have some experience in the meat industry, I doubt what they are selling is a true filet mignon. Its probably bull tenderloin or what what butchers call "bull tenders" Its the same cut of meat but from an intact bull which because of hormones, makes it inferior to a tenderloin from a steer or a cow. I just found the contrast in pricing and the marketing interesting. I do understand differences in meat quality.
Who wraps beef for pork?
Fillet mignon imo is one of the most over rated meat cuts
Skirt steak in Canada is a ripoff. But beef prices in general have been way up for the past two years.
AA vs AAA?
Can’t remember which inside skirt or outside skirt, but one of them is more that ribeye and filet at my local Publix. Flank steak is now $20/lb as well. Cattle industry has lost their damn mind.
I think skirt is $14.99 at my local store but they have flat iron steaks for $8.99/lb and they are just as good as ribeye IMO.
idk, but the trend seems to be to jack up the lowest price stuff like noone will notice, now there isn't low priced stuff. just thinking, ramen noodles, tomato soup, or any soup for that matter, mac n cheese
wait wait wait, "Carne Assada" over there is a cute of meat????
If you are able to, buy a freezer, order a 1/4 side of beef direct from a local rancher, butcher it at your house, vacuum seal and deep freeze it. A growing number of ranchers are able to do the butchering and packing and direct selling..Check the Internet. There are a lot of maps available to find ranchers in your area. You'll save upwards of 60%
Wrapped in bacon. Probably off cuts and there’s bacon weight
It's likely those scammy vacuum packed bacon wrapped "tenderloins" that are full of saltwater and fall apart when you cook them.