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[okie smokie]

Looking for steaks today and found that the filet tenderloins on the Choice counter, looked identical to the Prime Filets.  Not all of them. But in several packages of 4 steaks, I could not tell the difference--marbling and color were both the same.  Difference was the price. The Choice were $13.85/lb.  The Prime were around $19/lb (can't recall actual but this is close).  Bought the choice.  4 steaks weighed 2.6 lbs.  We had two tonight and they were wonderful and as good as any Prime filets we have tasted.  I think if you look closely at both when shopping you might have the same experience.  Some of the choice filets did not have the heavy marbling, but others looked the same as prime. Sorry, no pics.

[triplebq]

Nice find

[reubenray]

I did the same thing with ribeye's at Costco.  I looked until I found a package that had similar marbling that the prime one's did.  I can't remember the actual cost, but they were several dollars a pound cheaper.

[Bentley]

At this time, my favorite cut...but man it is hard to swallow and buy at that price for a cheap screw like me!  I know when I have it it will be worth it, it is just getting it to the car!

[okie smokie]

At this time, my favorite cut...but man it is hard to swallow and buy at that price for a cheap screw like me!  I know when I have it it will be worth it, it is just getting it to the car!

My son in law tells me that Flat Iron steak of choice or better if done properly can be a great filet like cut.  I doubt it but worth a try. 

[bregent]

At this time, my favorite cut...but man it is hard to swallow and buy at that price for a cheap screw like me!  I know when I have it it will be worth it, it is just getting it to the car!

It used to be the only cut I would order in a restaurant. I used to travel around the US a bunch and would probably order a filet served with Bearnaise a few times a month - but it's probably been 25+ years since I've had one. These days I prefer the more fat you get with rib eye or NY - and I get prime NY at Costco for $8 so it's hard to justify the cost of tenderloin.

Still, there's something about a thick steak that you can cut with a fork and I'm feeling nostalgic so I think I splurge and get some. Hopefully I won't start liking it again

[Bar-B-Lew]

At this time, my favorite cut...but man it is hard to swallow and buy at that price for a cheap screw like me!  I know when I have it it will be worth it, it is just getting it to the car!

My son in law tells me that Flat Iron steak of choice or better if done properly can be a great filet like cut.  I doubt it but worth a try.

For the price, a flat iron steak may be better.

[pmillen]

Try a hanger steak.  A little-known treat.  Have it sliced thick and don't cook it more than medium-rare.

My dad called it a hanging tender, but now it's just called hanger steak.

[Ralphie]

Try a hanger steak.  A little-known treat.  Have it sliced thick and don't cook it more than medium-rare.

My dad called it a hanging tender, but now it's just called hanger steak.

Agree.  Hanger steak is my favorite but it's not commonly found in regular stores.  I have a butcher in the area where I get it.  I just ask for the vacuum sealed bag from the back refrigerator and butcher it myself to save a few bucks and to cut it exactly how I want (thick pieces for steak and thinner pieces for steak fajitas).  There is a tough gristle vein running through it which makes it an awkward cut which is why I like to separate it into steak and fajita cuts.
When I first started doing this, the butcher gave me a comment along the lines of "how do you know about this cut.  This is what I take home".  It really is a gem.

Back on topic, I just watched a video on how beef grading is done.  The grades are determined by looking at the rib cut marbling and then assigned to the whole carcass.  It's typically reliable but sometimes it allows other cuts on that cow to be steals.  Like a great looking marbled brisket can come from a Select graded cow that doesn't have particularly nice ribeyes, etc...