How to Choose a Steak with Moishes Steakhouse

hi guys my name is Josh fiddler and the
executive chef at Moishe’s steak house
in Montreal today we’re going to talk
about the perfect cut of beef the piece
of steak we have here is a center-cut
filet mignon which comes from this
portion of the tenderloin the Tenderloin
itself comes from the rear end of the
cow above the hips and along the spine
it’s a tenderest part of the cow when
you’re at the store and you’re looking
to buy a piece of filet mignon you want
to look for a nice rosy colored lights
take the darker it is the older the cow
and consequently be tougher than me now
this here is the RTS it has the ribs
attached and in the center here you’ll
see the eye and the cap when I’m looking
for a rib steak I look for a nice big
eye with a good piece of fat in the
middle and a nice cap the cap is the
tenderest part of this cut you’ll find
this to be very juicy here in the center
in the eye but here the cap it’s hard to
be you put a nice sear on that and it’s
juicy and tender and it’s you can cut it
with a spoon the short loin it comes
from close to the back of the cow in the
middle you’ll see a section of rib here
it contains two pieces two cuts of steak
sirloin here and a tenderloin here we
get the t-bone and Leo menu the bone-in
filet mignon which is fairly unique best
part of all of these cuts is the fact
RTS you have the eye in the middle with
the big chunk of fat when that’s
properly cooked serves as almost a sauce
of butter for the steak it’s delicious
creamy and can t be the same with the
Leo Meno this piece of fat here when
it’s caramelized you slice that off take
a piece of steak it’s unbeatable again
I’ll recap the colors got to be nice on
the bright red rosy if pres possible not
too not too dark it’s got to be really
well fatted I’ve good marbling and the
most importantly cut that day it’s not
cut that day I probably wouldn’t buy