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  2. Knife game - Wikipedia

    en.wikipedia.org/wiki/Knife_game

    Knife game being played, with white line representing the motion of the game. The knife game, pinfinger, nerve, bishop, knife fingies, five finger fillet (FFF), or chicken [citation needed] is a game wherein, placing the palm of one's hand down on a table with fingers apart, using a knife (such as a pocket or pen knife), or other sharp object, one attempt to stab back and forth between one's ...

  3. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.

  4. There's a secret menu item at this Providence ... - AOL

    www.aol.com/theres-secret-menu-item-providence...

    The name bone-in filet may be confusing to some. Phillips explained it as half of the porterhouse cut, the side with the tenderloin. It is currently a special on the menu.

  5. Filet mignon - Wikipedia

    en.wikipedia.org/wiki/Filet_mignon

    Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; French: [filɛ miɲɔ̃]; lit. ' "delicate, fine or cute fillet" ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.

  6. The hottest new restaurants from Table 128 to Prime ... - AOL

    www.aol.com/hottest-restaurants-table-128-prime...

    Steaks range from filet mignon and delmonico cuts to a New York strip and ribeye. Do request the reserve menu for a look at the Kobe beef and other decadent cuts of beef. ... Table 128 chef and ...

  7. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    Description. A thick slice of beef tenderloin. A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.