From the category archives:

bourguignon

Why Does Filet Mignon Cost So Much?

November 10, 2008

Don’t be shy, this is a really good question. Take a look at this photo of a whole tenderloin, compliments of Australia Produce. Notice that it’s shaped like an elongated cone – starts big at one end and tapers almost to a point. And the big end has this, well, flap thingy thing. Now look [...]

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