Teedub, You were correct all along. I hope the rest of you make corrections to your terminology (as I also had to) and use the words correctly. Also, make sure to correct your hunting buddies. I'll be you a beer that you could bet them a beer on it and win.
From the Texas Barbque website:
, as well as muscle that produces cuts of steak like the rib-eye
and the t-bone
, comes from tissue that does not get a great deal of the work load. Generally, they come from the back and rib cage area that does not get a lot of work on a regular basis.
, or eye fillet
), is cut from the loin
of a steer or heifer. As with all quadrupeds
, the tenderloin refers to the Psoas major
muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.
When left whole, the tenderloin is known as a fillet
or a "Chateaubriand
". When sliced, it forms various steaks
. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon
, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets.