Filet mignon is cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine from the short loin to the sirloin. It's not a weight-bearing muscle and doesn't get much work ...

This is called the loin. Broadly, the subsections of the loin are called the short loin, sirloin, tenderloin, top sirloin (which is technically in the middle), bottom sirloin, and flank below it all.

Short loin or the back. Tenderloin steak used in dishes like filet mignon comes from the short loin portion. This part also offers lean cuts like the top loin or strip steak and T-bone steak.

Right behind the short loin, for example, is the sirloin. It’s not quite as tender, but still tender enough for steaks. Then you get into the rump and the round, most of which don’t do well as ...

When it first opened in 1827, one of the eatery's signature dishes was a cut from the short loin, dubbed the Delmonico steak. The rest, as they say, is history—although Texas seems keen on ...

The secret to making a perfect steak sandwich, according to a golf-club chef By: Josh Sens Sourced from the short loin area, a NY Strip Steak is naturally tender with a fat cap that provides a lot ...