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  16. Filet mignon just needs the addition of fat, usually butter that's been seasoned, which, by every measure, taste better than a chewy chunk of beef fat. I've never ordered a sirloin that was better than a filet mignon. There's something of a bias that happens here, not unlike wine drinkers, where they try say, a Merlot and they like it, they discover they love wine. Then they discover every "serious wine drinker" shits on Merlot and they prefer Pinot Noir or Cabernet Sauvignon. In order to not appear as a wine neophyte, Merlot is avoided, even tho in many cases, a merlot can be crafted to be better than the other varietals at the same price or less. Ranking them like your some kind of authority figure on the matter just looks like a waste of time. Maybe just express the many ways they can all be delicious and the dishes they can be used for.

  35. So you think the flavour profile of the rump isn't that deep, but the picanha (rump cap) does?
    Most butchers don't separate the cap before cutting steaks so you tend to see a lot of 4 and 2 attached to make one steak. There is no difference in flavour between the two.

  36. I’m a butcher’s son and for almost all of my 75 years, I’ve loved a bbq’d rump. No need to add salt or any other seasoning – just eat it on the rare side of medium rare. Am I right in saying the picanha is from the fat cap of😊 the rump?

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