Whole Foods triple trimmed filet?
Has anyone ever bought the filet mignon at Whole Foods? In comparison to the filet at my local Harris Teeter which is usually surrounded with some fat and connective tissue, the filet at Whole Foods has very minimal "other" tissue. Is this considered triple trimmed?
Also (not to sound really stupid), is there some reason as to why the filet at Whole Foods is always tied with twine?
I have never heard the term "triple trimmed". And I have been butchering meats for a very long time. Filet Mignon is cut from the small side of the center of the whole filet below the Chateaubriand cut and should be very clean of all sinew and fat.
As far as tying the individual steaks it is usually to try to keep an even shape and size, though some less scrupulous butchers may use it to bind pieces of the head and tail sections into "Filet Mignon"