Filet Mignon vs Rib-eye

When it comes to steaks, the most popular options are the rib-eye and the filet mignon. These two are known for their classic taste. Moreover, they have the reputation of being luxuriously delicious. Confronted with Filet mignon vs rib-eye, dilemma, however, you will surely find yourself a bit confused.

To resolve this dilemma, you need to know exactly the difference between these two different cuts of beef. Of course, to those who are uninitiated to the different types of meat cuts, they will readily say that they are all the same, after all, they are just eating the same cow’s meat. However, to the expert, there are distinctive differences between filet mignon and rib-eye.

The Difference between Rib-eye and Filet Mignon

The steaks that you eat usually vary from each other, depending on how they are cooked and which part of the cow’s body they are taken from. The body of the cow, for example, is divided accordingly into different parts or sections. These different parts include the chuck, rib, brisket, short loin, plate, flank, sirloin, bottom sirloin, round, and shank.

The T-bones, for example, are beef cuts derived from the short loin. The porterhouse is also taken from the point of junction of the top loin and the tenderloin. In the case of the rib-eye, it is derived from the rib section which spans the six rib to the twelfth rib.

Filet mignon comes from the short loin along the tenderloin’s smaller end. The filet mignons usually are like 2 long snake-shaped beef cuts which are often sold as a whole. But when they are sliced, they appear as round cuts or tube cuts as well as filet cuts.

So, the first major difference between the two is the part of the cow’s body from where the cuts come. As mentioned above, the filet mignon is derived from the short tenderloin, while the rib-eye is taken from the rib part of the cow’s body.

Ribeye

The ribeye has the reputation of being the most flavorful steak. If you would ask many steak aficionados about their favorite cut of steak, many of them would surely remark that it is the ribeye that they love most.

This cut includes a huge amount of fat marbling that can surely pack in juicy texture and rich flavors. It is also easy to cook. All you need to do is season it with pepper and salt, and afterward, you will get to taste the most delicious steak.

Filet Mignon

Many would also agree that the filet mignon is one of the best steaks, though many experts would say that this view of the filet mignon is overrated. The filet mignon, of course, doesn’t carry the rich flavors of the ribeye steak. Hence, it is more often paired with sauce or gravy and wrapped in bacon to provide it with added flavor. But there is no doubt that the filet mignon carries unbeatable texture because it is very tender. Its tenderness is best described by the phrase, “it melts in your mouth.”

Are the Ribeye and Filet Mignon?

The average cow only has around 18 ounces of filet mignon. Hence, it makes sense to see why the filet mignon belongs to the most expensive steaks. Moreover, many really want to eat filet mignon, and for this reason, it comes with a higher price tag.

Ribeye, on the other hand, is neither cheap. If you want to save when buying ribeye, you should buy a large rib section and do the cutting on your own. But if you dine in a restaurant and order rib-eye steak, you can surely expect to pay more.

The Difference in Sizes

You can readily distinguish which the filet mignon and the ribeye is by simply looking at the size of the steak. The ribeye is larger than the filet mignon. The sizes of the filet mignon may vary, but overall, it is almost half or a quarter of the ribeye steak.

The filet mignon is characterized by fine-grained muscles along with a few strips of fat that run through its thin surface. On the other hand, the ribeye shows a heavily marbled surface. This means that you will notice specks of whitish fat on the meat along with a few thick fatty strips around the edge. So, if ever you are beset with the question of filet mignon vs ribeye, just remember the abovementioned differencesbetween the two.

Spare Ribs vs Baby Back – Read This Guide Before You Buy

Ribs are ribs is a popular misconception. Pork ribs are gotten from pigs in two different areas. This article will look into both of them and explore the benefits of each pork ribs. We’ll also include how to save more when purchasing ribs and how to get the best of them for your next backyard cookout.

Each rib is created uniquely, but there’s nothing complicated about selecting the right one for your cookout. So, Spare Ribs vs. Baby backs– what’s the big difference?

Spare Ribs:

Spare ribs also referred to as side ribs are usually meatier. They are juicy, thick, and are extracted from the pig’s belly section. They typically come with flap, costal cartilage, and sternum still attached.

From the spare rib comes the Louisiana or St. Louis style ribs. This pork rib is more likely to find in restaurants and competitions. The cartilage and breastbone are trimmed off from the ribs’ top, and the flap removed from the back. The ribs, therefore, becomes rectangular after being trimmed up.

Back Ribs:

 These can also be regarded as Loin Ribs or Baby Back Ribs. Back Ribs come from the pig’s back, along the spinal column and near the near where pork chops are gotten from. While this type of pork ribs are not as fatty and meaty as spare ribs, back ribs are more tender and better marketed.

That’s not all: they are more pricey because of their high demand cut. Another fantastic benefit of purchasing Back Ribs is that they are faster to prepare compared to Spare Ribs, which means you get to your finger-licking and bone picking faster.

Spare Ribs Vs. St. Louis – How to Choose

Regardless of what you choose – Spare ribs, Back ribs, or any other variation, you should look out for these factors to ensure you get the best for your buck.

  • Get advice from your butcher on ribs, and still linger and look.
  • Examine the ribs for meatiness, if you don’t find the meat enough, then pick another. You don’t want to leave wanting more.
  • You want to marble. Incredible fat’s striations that run alongside the bone to offer more moisture and flavour while preparing the meal.
  • Stay away from pink and unhealthy meat. Also, greyish or dry looking meat should be avoided.
  • Ensure you smell the package to smell the meat before putting it down
  • Avoid letting the bones break through the meat on the back or front.
  • Do purchase racks that include about 11 to 14 bones in them; this makes it easy to share.

How to Get The Best Out of Ribs

Spare or back ribs, before shopping for them determine if you want to offer an appetizer or a full meal. For an appetizer, you need three ribs per person, and for a whole meaning, you need at least half rack per person.

Also to get the most bang for your buck when purchasing leaves is buying untrimmed spare ribs and doing the trimming yourself. In doing this, you stand to enjoy a heck of extra fat and meat which will come in handy. The fat can be used for flavouring in sausage, the skinny and flap bit at the racks’ end and can be used to make delicious rib tips and the best boom section for flavouring baked beans.

Where to Buy

Obviously, the best place to purchase a good ribs bidet back rib or spare rib is at your butcher’s place. Buying from them allows you to see what they have on hand. Plus the help with trimming the ribs removing the silver skin and provide you with great recommendations on how to prepare them.

However, if getting to local butcher Sims impossible then you can head out to a meat counter at any grocery store. A butcher’s counter-offers similar services as the local butcher. Besides, the prices of both areas may differ but will be based on the cost of pork per pound at that point in time.

For those interested in buying meat at a bulk price check your local listing. It shouldn’t be hard to find one that sells at a wholesale price. This can be an ideal option for those looking to feed a crowd. But note you’ll be advised to purchase about six or more racks of ribs when placing an order.

Baby Back Ribs Vs. St Louis Ribs

When it comes to a tasty smoked pork rib, people tend to think about a summertime BBQ on their back porch with colleagues, friends or neighbours. It’s no doubt meaty pork ribs can be irresistible with its flavourful smell, Which tells the whole story to the neighbourhood that something great is currently happening on your smoker or grill.

Before your next cookout, you should probably get the best cut of pork rib everyone has a great time on your back porch. One of the commonly asked questions when trying to choose the best pork rib is the difference between baby back ribs and Saint Louis style pork ribs.

Thus, in this post, we will be discussing why you should a type of pork leg over the other.

Baby Back Ribs

When you hear the word pork ribs, the first thing that pops up in your mind is a baby back rib. This type of pork ribs are usually thinner and don’t include much meat on the bone. And for this reason, baby back ribs are generally what you get at restaurants.

Another distinctive feature off baby back ribs is it slightly curved bones. For those wondering where the name came from, what is called baby back ribs because it is gotten from the upper back part of the pig close to the spine after the removal of the loin. Baby back ribs are usually thought to come from piglets which are a popular misconception.

However, if you are concerned about the nutritional value the baby back ribs offers, then you should know that 3 oz of meat contains about 248 calories and 20 grams of protein.

Furthermore when you order a rack of ribs, you should expect about 8 to 13 ribs in a rack, and usually, a rack weighs 1 and 1/2 to 2 lbs. On top of that this type of needs is generally more expensive due to the increase in demand over the past few years.

This is not enough reason not to choose baby back ribs, but you should put them into consideration when planning a cookout with a lot of the guests.

St. Louis-Style Ribs

St. Louis style ribs also called spare ribs which is not one of the most picked types of meat when it comes to barbecue ribs, but don’t be fooled it will get you begging for more. Unlike the baby back ribs, these ribs are fatter and have more meat on the bone, which makes them a more delights food choice.

More so, if you’re looking to know where spare ribs come from then, you find it interesting that they are caught from the lower down closer to the pig’s stomach.

After cutting the ribs, its tops are removed as they are mostly cartilage and bones. After that, the meatier portion is left behind in a rectangular form.

For those wondering which of these ribs has the most tender cut, the st. Louis-style ribs usually have tougher meat compared to baby back ribs. But keep in mind that when St. Louis style rib cuts are properly cooked they can be just as tender.

Aside from St. Louis, these ribs are available anywhere in the United States and honeycomb in largest size compared to baby backs. The rack has an average weight between 2 and 1/2 to 3 lbs.

Even better, this Saint Louis style ribs are great for entertaining a large number of people since they are larger.

Further, this type of rib is called Saint Louis style because between 1930 to 1960, about 15 meat parking businesses were founded in an area called St Louis. At the time the larger meatpacking businesses were wasting 90% of ribs because they were selling rib-tip-intact spare ribs.

Therefore, the smaller Packers I responsible for the rectangular shape spare ribs we have today as they got ahead of the game by removing the tips. While the untrimmed slabs allow consumers to save more money per pound, purchasing trimmed slabs were worth it as it includes more meat. All in all the rectangular-shaped meaty became popularly called Saint Louis style ribs.

Final Thoughts

Generally, both ribs will make your taste bud John and your mouth watering. Whichever one you decide to splurge on will only be a matter of preference. Do you want a larger fattier rib or in smaller leaner rib?

Then that is totally up to you to decide what you want. Irrespective of what you choose, there is one thing that is common for all pork ribs in that is you’ll need a roll of paper towels and a bib.