Younger generation is on their own.
The only way I will buy tenderloin is prime. Marbling adds flavor in the meat.
Barding is an old method to add flavor or fat to a cut of meat. I use it to add fat into a leaner cut of meat.
"Chewing the fat"? "Upper crust"? Lot's of expressions go back to ole England....
The old expression "we're eatin' high on the hog" meant the tender cuts, not the flavorful (and harder to cook) cuts closer to the ground..., same with a steer.
Whoever popularized wrapping bacon around a fillet mignon and serving it with deglazed pan sauce was a genius. I love fillets, but I inject them, or marinate in an a beefy concoction.
The only way I will buy tenderloin is prime. Marbling adds flavor in the meat.
Barding is an old method to add flavor or fat to a cut of meat. I use it to add fat into a leaner cut of meat.