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<blockquote data-quote="rslavik" data-source="post: 279083" data-attributes="member: 6736"><p>I was a meet cutter for 15 plus years. First off a filet mignon is the same thing as a tenderloin it just has a slice of bacon wrapped around it. When I was was in the meat business I liked selling fillet mignon because at that time (80's-90's) I could get $16.99 per pound for a slice of bacon instead of $2.49 per pound. I made my boss a lot of money. If you buy a bone in SHORT loin (where you get porterhouse and t-bones from) and decide to bone it out your self you will not save that much (depending on the cost per pound). Example: take a 20# short loin and cut the strip off and the tenderloin off and cut into steaks you might only yield 14-15# of meat after trimming the fat and the bone off to get it to the same cut as the steaks in the case. 20# loin at $6.99 per pound = $139.80 divided by your yield of 14# and it cost you $9.98 per pound for a New York steak and $9.98# for tenderloin steak. That said when you figure it out you save on the tenderloin, but if you buy NY's on sale you will pay about $2 a pound more for the NY's. You do save a little in the long run but not a lot. The drawback is that if you get a short loin that is not very tender (and it happens) you have a lot of tough steaks to eat.</p></blockquote><p></p>

[QUOTE="rslavik, post: 279083, member: 6736"] I was a meet cutter for 15 plus years. First off a filet mignon is the same thing as a tenderloin it just has a slice of bacon wrapped around it. When I was was in the meat business I liked selling fillet mignon because at that time (80's-90's) I could get $16.99 per pound for a slice of bacon instead of $2.49 per pound. I made my boss a lot of money. If you buy a bone in SHORT loin (where you get porterhouse and t-bones from) and decide to bone it out your self you will not save that much (depending on the cost per pound). Example: take a 20# short loin and cut the strip off and the tenderloin off and cut into steaks you might only yield 14-15# of meat after trimming the fat and the bone off to get it to the same cut as the steaks in the case. 20# loin at $6.99 per pound = $139.80 divided by your yield of 14# and it cost you $9.98 per pound for a New York steak and $9.98# for tenderloin steak. That said when you figure it out you save on the tenderloin, but if you buy NY's on sale you will pay about $2 a pound more for the NY's. You do save a little in the long run but not a lot. The drawback is that if you get a short loin that is not very tender (and it happens) you have a lot of tough steaks to eat. [/QUOTE]

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