ncage1974
Senior Cook
If your talking a tender cut i would say bone-in ribeye if your talking about any cute id have to go with brisket
BreezyCooking said:I had a positively POETIC Kobe beef filet mignon in a local restaurant a couple of years ago. It was served on a bed of Wasabi mashed potatoes.
Filet Migon has never been one of my favorite cuts of meat, mainly because while it's always tender, I find the flavor lacking - sometimes nonexistent.
However, this Kobe filet was not only tender enough to literally be cut with a fork, but had a wonderful beef flavor as well.
I don't think I'd buy it to cook myself because of the price & because I'm afraid I'd ruin it. Beef cookery isn't one of my best. But I'd order it again in a good restaurant in a heartbeat.