What is the difference between Filet Mignon and Chateaubriand?

Depending on which website you look at, will depend on what the differences are between Filet Mignon and Chateaubriand. Some people say that they are the same and the difference is in the thickness of the cut, filet mignon being a thinner cut and chateaubriand being a thicker cut. Other people say that the difference between the two is that with filet mignon, the grain of the meat runs up and down, whilst with chateaubriand the grain runs horizontally.

Whatever they say, all are agreed that both chateaubriand and filet mignon come from the tenderloin. According to wikipedia the filet mignon is the smaller end of the tenderloin:

Best Way To Cook Filet Mignon?

This is my favorite method – starting the filet mignon in a pan and then transferring it to the oven. I like mine rare, so 5 minutes in the oven is all it needs:

Best Way To Cook Chateaubriand?

It’s without surprise that cooking the chateaubriand is very similar – it just takes longer because it is a thicker cut of meat. Again, I’d recommend using the pan to oven method and follow timings depending on how you want your meat cooked.

Which to Choose?

Well, if you’re dining alone, treat yourself to a filet mignon and if the table is set for two, then it’s chateaubriand all the way! Either way, you could choose to get these cuts from wagyu or kobe beef – whatever your choice, it will be delicious if you take a little time and care in the cooking.

There has been some discussion as to whether filet mignon and chateaubriand are as flavorsome as other steaks, such as ribeye. Filet mignons are not as popular as they once were, but they continue to be my personal favorite – for me you can’t beat a good piece of fillet steak that has been cooked rare to blue.

I have great childhood memories of going to the steakhouse with my Dad – we’d both have fillet, mine would be rare/blue and Dad’s would always be well-done; this never failed to cause a sharp intake of breath from the waiter who would quickly regain his composure and say, “Would Sir like the fillet butterflied?” when what he really wanted to say was, “Oh No! We can’t cook a fillet steak well-done, it will ruin it!!”

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What is a Chateaubriand?

There seem to be 2 differing opinions as to what a Chateaubriand is.  The term is steeped in history and apparently the Chateaubriand was first prepared for the Vicomte François-René de Chateaubriand by his personal chef, Montmireil.

1. Chateubriand is a Roast

According to this view, chateaubriand is a roast which must be cooked carefully as it is a thick four-inch section of the center of a tenderloin of beef. This type of roast is traditionally served with a chateaubriand sauce which is made up of a demi-glace plus white wine, shallots, butter, tarragon and lemon juice.

Your butcher will often advertise this particular cut as a chateaubriand.

2. Chateaubriand is a Steak

This is the more common view today, that chateaubriand is a thick cut of steak from the thickest part of the tenderloin fillet.

Here is how to prepare a chateaubriand fillet:

How Do You Cook Chateaubriand?

After doing some research, the best method is to combine searing the meat off in a pan and then roasting it. So, actually, the argument of whether it’s a steak or a roast could continue to go back and forth!

Here’s my favorite cooking method, which I’ve tried and tested:

1. About thirty minutes before you start cooking, remove the meat from any packaging and allow it to come to room temperature. This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven to 230ºC / 445ºF / Gas 8. Once the frying or griddle pan is very hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. Sear the meat on all sides for 5-6 minutes in total – remember when you place your meat into the pan you should hear a sizzle!

3. After searing for the recommended time, gently place your meat uncovered on a rack in a roasting tin, and put into the preheated oven for the following times:

– Rare – 6-8 minutes
– Medium rare – 10-12 minutes
– Medium – 14-16 minutes
– Well done – 18-22 minutes

4. Remove the meat from the oven. Cover with foil and leave to rest for at least 10 minutes. Resting is as important as cooking as it allows the meat to become warm, moist and tender. Use this time to warm plates, prepare vegetables or make a sauce

5. Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat. A blunt knife makes the meat seem less tender, and a serrated knife encourages you to ‘saw’, both of which ruin even the most beautifully cooked meat!

Useful tips for Chateubriand

1. A Chateaubriand is often a great meal for two … I’m thinking romance … this would make a great dish for a date!  Add a bottle of wine, a roaring fire in the winter or al fresco dining in the summer, and the rest is up to you!
2. If you really want to push the boat out you could buy wagyu, kobe or angus chateaubriand – choose your favorite cut and your favorite type of beef and Enjoy!

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What is a Tomahawk Steak?

A Tomahawk Steak is a specific cut of rib eye beef which has a long piece of rib bone still attached to it, to provide you and your guests with the “Wow Factor”.  The look of the cut is said to resemble a Tomahawk Axe, hence the name, “Tomahawk Steak”.

This custom cut of steak has a definite caveman connotation, I could easily see myself picking up the steak for self-defense and winning the cavewoman of my dreams with my “Tomahawk Steak” bravery!

So, have I ever cooked a Tomahawk Steak at my parties? The answer is No, not so far, but never say never!

Why Wouldn’t I Buy A Tomahawk Steak?

#1.

Call me stingy BUT paying for a massive piece of bone, along with a prime cut of meat seems a bit ridiculous! (Yeah, I hear ya, it might just be worth it for that cavewoman!) Remember you’re paying for the bone weight as well as the meat.

#2.

How the hell am I supposed to fit more than one Tomahawk Steak on my grill?! I pride myself on having a Big Boys grill and whilst I could fit 2 steaks on it (1 for me and 1 for you know who!) – any more would be a very tight fit indeed.

#3.

Does the extra 8 inches add any extra flavor? We all know that bones give a deep flavor to stocks and stews, but with a dry cooking method like grilling, the bone doesn’t make much difference.

Professor Jeffrey W. Savell, Leader of the Meat Science Section in the Department of Animal Science at Texas A&M; University, was quoted as saying this about bone-in steaks:

“We do have some national data about the tenderness, juiciness, and flavor of bone-in and boneless ribeye and strip steaks, but the differences were very small.”

THE big reason for buying a Tomahawk Steak

I’ve mentioned this already, the Wow Factor cannot be underestimated!

A Tomahawk Steak is a classic primal cut of beef, which has a ready-made handle to pick up and eat that delicious rib-eye right off the bone.  It wouldn’t be out of place in Game of Thrones and you will definitely impress the ladies, your boss or your buddies with this showpiece of a steak.

You can even choose an absolute top cut of steak, eg, kobe or wagyu beef, read more about them in this article.

If you’re feeling you want to ramp up your Caveman Status and get in touch with your Inner Hunter, then here’s how to cook your Tomahawk Steak:

I’d recommend checking out Omaha steaks for online ordering, they are happy to custom cut your steak for you.

 

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What’s the difference between Kobe beef and Wagyu beef?

We often hear the terms “Kobe” and “Wagyu” thrown around almost interchangeably when it comes to fine meats, but, in fact, they are two different things. Of course, there is good reason to be confused at first, because every Kobe steak IS a Wagyu steak, but every Wagyu is not a Kobe steak.

Here’s how it works: Kobe is basically a variety of Wagyu, which loosely translated means “Japanese cattle.” (“Wa-” means Japanese or Japanese-style, while “-gyu” means cattle or cows.)

So any and cattle that are bred in Japan (or Japanese style) is called “Wagyu.” Kobe beef, however, refers to a very specific type of Japanese – or Wagyu – beef called Tajima-Gyu. In fact, this Kobe beef is all raised in the prefecture of Hyogo (Hyogo is the capital city of Kobe).

One easy way to think of it is with the similarity to champagne. Champagne is only champagne if it’s from the region in France of the same name. If not, then the very same product can only be called sparkling wine.

The same holds true for Kobe beef – it has to come from Hyogo for it to be true Kobe.

About Wagyu beef:

The cattle industry in Japan started in the 1800s when a few different breeds of cattle were first imported from Europe.

To cultivate the healthiest cattle and finest tasking meats, breeders fed them special blends of grasses, rice straw, corn, barley, soybean, and wheat bran. In some instances, they would even feed these cattle beer or sake! There are even rumors that dedicated breeders would hand massage their cattle to make sure their muscles didn’t cramp in confinement.

Whether that’s true or not, we do know that four of those original breeds became so prevalent and popular that they still are the featured strains in Japan today, and are considered the only true strains of Wagyu.

• Japanese Black: First raised as work cattle, it’s now known for its perfect marbling
• Japanese Brown: These cattle are known for a lighter taste since they’re raised more lean and healthy.
• Japanese Shorthorn: This cattle is lean as well, but also high in inosinic and glutamic acid, giving it a unique flavor.
• Japanese Polled: Also lean, but Japanese Polled has a rich, gamey texture and taste.

Interestingly, about 90% of all Wagyu beef is actually a strain of Japanese Black cattle.

How about Kobe beef?

Kobe beef takes the already high-quality Wagyu beef and makes it even better. Worldwide, Kobe beef has a reputation as the best marbling a steak could have, resulting in the creamiest, richest, and best-tasting steaks anywhere.

To be called a true Kobe steak, not only does the beef need to be from Hyogo but it must adhere to these seven criteria when slaughtered:

• Virgin cow or bullock steer
• Not only raised but born in Hyogo Prefecture
• Fed on a farm there
• Its meat needs to be processed there
• Marbling rating (BMS) of 6 or higher (12 point scale)
• Meat quality rating of 4 or higher on a 5 point scale
• Total weight can not exceed 470 kg

Due to these strict standards, only about 3,000 head of cattle make the grade as authentic Kobe each year! It’s no wonder why Kobe is the most expensive beef in the world, often selling for $200 or more for a single steak!

Now you know the difference between Kobe and Wagyu, and can really look for the best quality meat when grilling and shopping for a steak.

 

 

 

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What is Kobe beef?

You may have heard the term “Kobe beef” before, or even been lucky enough to sample it at a luxury restaurant. But in fact, other than the name and the heavenly taste, there’s a whole lot that most people don’t know about Japan’s beer that’s garnered worldwide acclaim.

First off, many people get the terms “Kobe” and “Wagyu” mixed up when talking about fine Japanese beef. To put it simply, every Kobe steak is Wagyu, but not every Wagyu cut of meat is Kobe. That’s because Wagyu actually refers to all Japanese cattle (in Japanese, “Wa-” means Japanese-style and “-gyu” means cattle or cows.)

Just like all sparkling wine from the province of Champagne is allowed to assume that name, only cattle that comes from the Prefecture of Hyogo (Hyogo is the capital city in the Kobe region) can be considered true and authentic Kobe beef.

Even a few decades ago, Kobe beef was hardly known around the world, but now it’s the hottest thing in high-end steakhouses from Las Vegas to New York; Dubai to Hong Kong; and yes, Japan. The meat is famous for its heavily marbled, rich and complex texture and taste, offering not just a meal but a unique dining experience. And Kobe beef doesn’t just come as a steak, but also sukiyaki, shabu shabu, sashimi, and teppanyaki.

Cattle were raised in Japan as early as the second century to help rice cultivation. In the 19^th century, several types of European cattle were brought over and interbred, including Brown Swiss, Shorthorn, and Devon. But eating beef didn’t become common until the end of World War II and Kobe beef was first officially recognized for its quality and taste in 1943.

The practice of dining on the finest cuts of meat became popular during the economic boom starting in the 1980s. In 1983, the Kobe Beef Marketing and Distribution Promotion Association was formed to regulate and promote the finest quality beef from that region. But the first Kobe beef wasn’t introduced to the United States until 2012, nearly twenty years later!

So what makes Kobe beef so special?

For it to be officially a Kobe cut of meat according to the Kobe Beef Marketing and Distribution Promotion Association, it needs to meet these seven stringent standards of quality

• Must be from the Hyogo Prefecture,
• Must come from a virgin cow or bullock steer,
• The calf had to be born in Hyogo Prefecture – not just raised there,
• Raised and fed on a farm in that area,
• Must be slaughtered and processed there,
• It has to have a Marbling Rating (BMS) of 6 or higher out of a possible 12 points,
• The meat quality must be at least 4 points or higher on a 5 point scale,
• The cattle’s weight can’t be more than 470 kg

When ordering and tasting a Kobe steak for the first time, take a moment to notice the marbling intensity, the color of the fat, the color of the muscle tissue (meat), and even the shape of the muscle, which you’ll find to be remarkable and far above standards for the regular steak you’re used to eating.

But before you go out and start buying Kobe steaks and ordering them every time it’s on a menu, a word of caution. While the standards for what can be classified and marketed as Kobe beef are very strict within Japan, no such rules apply outside that country’s borders. In fact, uneducated or even unscrupulous merchants often call their beef Kobe, even if it’s Wagyu Japanese beef but not real Kobe. Of course, they also know it sells better, so you’ll see a lot of “Kobe-style” or “Japanese Kobe” steaks on menus in the U.S. even if they are not authentic.

Know the source and always ask informed questions before buying or ordering Kobe beef!

 

 

 

 

 

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The Craft Joint

Welcome to The Craft Joint! This is my new weekly craft beer column for Things Men Buy. Big thanks to Tim for inviting me to shoot off my big mouth about microbrews, craft breweries, and just about any related stuff my craft beer loving mind can conjure up for you here at TMB!

Beer Background

First, a little background. I’ve been a lover of beer since quaffing my first mug of suds way before I was legally allowed. That’s right, I’m a beer outlaw from way back!

A little later, but not much, my young beer eyes were opened wide during a trip to Germany when I was still a teenager. Heaven, Hell or Hops! Did they have beer that made my inexperienced taste buds jump up and dance the polka! Yes, they certainly did! Because of that trip, I found out there was a great big tasty beer world out there which was previously unknown to me. I was now aware and I surely wanted a barrel full of those flavors!

Jumping to my college years, I mostly took a detour from tasty beer flavor town. This was not due to desire, but rather due to budgetary reasons. Like many college students, quantity was more important than quality. I mean, for the most part. Yet, despite my crew’s usual “getting the most beer for the least amount money” strategy, I was in drinking heaven whenever I would splurge on a Grolsch. In those days that Dutch beer seemed so exotic. I also found it to be delicious. I still enjoy drinking Grolsch to this day.

Post college, as time rolled on, I’d usually opt for anything a little different than the big breweries would put in the cooler or on tap. Amber beers, Ice beers, Malt Liquors, and anything else that at least sounded like it was NOT the usual run of the mill fizz. Don’t get all uppity on me, there are some righteously drinkable Malt Liquors out there both then and now. Don’t argue with me.

Craft Beer + Travel = ???

Then, I started traveling with my work. This was another serious eye-opener. A very serious and welcome eye-opener. I started seeing more and more craft beers or microbrews or regional beers the more that I traveled around the country. Fellow beer lovers I’d meet around the country would turn me on to their favorite import or regional brew. I listened, I drank, I learned. Watney’s Red Barrel, Anchor Steam, Yuengling, Samuel Smith’s, and more. Guess what? I liked them! Sometimes, perhaps, I liked them too much. That’s all part of the learning curve. Maybe another time…

Now, with those various experiences, my pump was primed for the advent of the craft beer revolution! And it was truly revolutionary for my adventure lusting beer palate. But it didn’t happen all at once.

It was a slow creep. I started noticing beers I had never heard of stocked in coolers of convenience stores, grocery stores, and beer stores. So many more that it almost boggled my curious mind. Not only were the brands I was seeing new to me, there were now bottles and cans with words Stout, Porter, Ale, and IPA proudly displayed on them.

It’s October and that means Octoberfest Beer!

The more I traveled, the more I started seeing more bars expanding their draft selection and they were populated with unfamiliar craft beers. I discovered little breweries I could visit. Then, I found bars with their very own brewery actually inside the bar! Craft beer had truly arrived!

With my seemingly endless taste for a variety of, well, tasty beers, I have and continue to seek out new craft beers, new craft breweries, and brew bars at just about every opportunity. It is both a hobby and a passion.

Craft Beer Reviews

Which, according to my best guess, is why Tim invited me to join the thingsmenbuy.com family and share my craft beer experiences. I make it a point to visit as many bars as possible (somebody has to do it-I had to say it…yep) and drink as many different kinds of craft and import beers as possible. If I walk into a tavern, I’ll ferret out microbrews if they have any and drink my fill.

As The Craft Joint continues, I’ll do my best to inform and entertain. My craft beer reviews will, hopefully, not be the usual. Sure, I’ll provide the nitty-gritty, nuts and bolts information that so many of us want to know when considering whether or not to plop down our beer bucks because that helps us to make informed decisions and hit our craft preferences. In addition, I’ll also provide personal insight, opinions, anecdotes and any other thing I feel will add to the entire The Craft Joint experience here at TMB.

I love craft beer, I love learning about craft beer, and I love writing….so here we are and here we go. Thanks for joining in. Cheers!

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What is Wagyu Beef?

If you enjoy fine steaks, like I do, you’ve certainly heard of Wagyu.  There is a lot of confusion over what is wagyu beef, so today I’m going to set the record straight as well as share my own thoughts on this topic.

Wagyu is a Japanese beef cattle breed.  The cattle are native to Asia, and further, if you really want to impress a date, you should know that “Wa” means Japanese, while “gyu” means cow. Pretty simple stuff so far, right?

Let’s take things a step further and delve into the history of Wagyu beef and how they became one of the most in demand cuts of beef in fine dining establishments today.

The History of Wagyu Beef in Japan

Selected for their physical prowess and endurance, Wagyu is a horned breed that are either red or black in color.

Modern cattle that are considered Wagyu are actually Japanese native cattle that are bred with breeds that are imported.  This dates back to 1868 when Western culture began to be introduced into the area, thanks in part to the government.

The Japanese national herd is comprised mostly of the following strains:

Black Strains in Japan

• Tajiri (Tajima)
• Kedaka (Tottori)
• Fujiyoshi (Shimane)

Red Strains in Japan

• Kochi
• Kumamoto

90% of the Japanese cattle are black according to Wagyu.org.

Which Breeds are Considered Wagyu in Japan?

There are four breeds that fit this category:

• Japanese Black – this is the most commonly export to the U.S
• Japanese Brown – U.S. calls this “Red Wagyu.”
• Japanese Polled
• Japanese Shorthorn

The last two on this list are NOT being bred outside of Japan. 

Since this is a luxury cattle, this beef is a highly regulated ordeal.  Progeny testing is mandatory and only the premier genetics are used for constant breeding.  Since the Japanese Government figured out the unique selling proposition and value of this cattle, Wagyu have been banned for exporting and they are a national living treasure.  It’s so regulated that there is a Government held entity, called Zenwa, that oversees the registry for all breeds.

Wagyu Breeding in the USA and the History

In 1975 Morris Whitney imported four bulls – two black and two red.  This was the first Wagyu imported into the United States.  With a desire for U.S. producers of beef to help make a premium product for Japan, the Japanese lowered the tariffs on imported beef in 1989.  This led to further Wagyu importations in the 1990’s. The products made from these were mostly exported back to Japan.  However, in 2003, BSE was found and most countries, including Japan, ceased all imports of U.S. beef.

These days, high end steak houses utilized the U.S. production of wagyu beef.

Why Is Wagyu Beef So Good?

Tender, tasty, and highly marbled, this is something that all steak lovers (like myself) can’t wait to sink their teeth into.  Although it does come with a high price point (I paid $72 for one at Hank’s, a martini bar and chop house in Las Vegas), it’s worth every penny to me.  You’ll find the wagyu beef offered at the finest steak houses across the U.S.A.

In addition to being tasty, it’s also a bit healthier than your average steak.  According to health experts, the mono-unsaturated to saturated fat ratio is greater in Wagyu when compared to other beef.  Additionally, it’s beneficial since the beef is highly marbled.

Lastly, there is a fatty acid known as CLA (conjugated linoleic acid.) With over 30% MORE than other breeds of beef, this is said to have less negative health effects.

Where to Buy American Wagyu Beef Online

If you like to show off your master grilling skills, you’ll be happy to know that you can order wagyu beef online.  I have a preferred vendor list that I’ve personally ordered from.  (Pics to follow).  Check out each company below and know that I fully endorse each one of them.

• The Chicago Steak Company
• Snake River Farms

You can always get it at your local steak house as well.  If you found this article helpful, and it led to you ordering this type of beef, please post a pic of it on Instagram and use #thingsmenbuy.  You’ll be eligible for free swag, courtesy of Things Men Buy.

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