Steak tartare is raw beef that's delicately minced ... and nothing fits the bill more than tenderloin. Get this cut whole ...

Raw foods pack in a distinct appeal ... It's all about an uber-fresh beef tenderloin, uniformly diced, and flavored with a variable array of aromatics, like sauces, onions, mustard, pickles ...

Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. Freezing the beef before cutting it ...

The ultra-lean eye of round cut is sometimes called a “false tenderloin ... for carpaccio or serve raw as beef tartare. Top sirloin is an affordable, lean steak cut with a strong beef ...

We love dishes like this: Steak Diane is elegant ... so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. Thin slices of beef tenderloin are simply seasoned ...

"The flat iron steak is the second most tender cut of beef, behind the beef tenderloin," he said. While beef tenderloin is generally not recommended for high-heat grilling because of its delicate ...

Popular premium cuts of beef include T-bone, New York strip, and filet mignon - all of which come from the loin ... steak is only cooked to 115 degrees - which isn't as worrisome as eating raw ...