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2. Omaha Steaks - Wikipedia

   en.wikipedia.org/wiki/Omaha_Steaks

   [10] [17] In the mid-1990s Omaha Steaks expanded its corporate sales unit and created a separate corporate catalog that was intended to serve corporate buyers who were already customers. [26] In 1958, Omaha Steaks ran its first ad for mail-order steaks in The New Yorker, and has since become the longest-running advertiser in that publication ...

3. Filet mignon - Wikipedia

   en.wikipedia.org/wiki/Filet_mignon

   Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...

4. Rib eye steak - Wikipedia

   en.wikipedia.org/wiki/Rib_eye_steak

   In Chilean cuisine, the boneless rib steak is known as lomo vetado. In Spanish cuisine, the rib eye is known by its French name, entrecot. In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet). In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.

5. Is McDonald's Filet-O-Fish Shrinking? Customers Think ... - AOL

   www.aol.com/lifestyle/mcdonalds-filet-o-fish...

   Robson90 / ShutterstockThe Filet-O-Fish has been a staple on the McDonald's menu for decades, so you can count on customers taking notice when something suddenly changes about the longtime fan ...

6. It's what's for dinner: Here's who serves the best filet ...

   www.aol.com/whats-dinner-heres-serves-best...

   In honor of National Filet Mignon Day, SouthCoast Today invited readers to vote in an online poll and tell us their favorite New Bedford area restaurant to order this delicious cut of beef. And ...

7. Beef tenderloin - Wikipedia

   en.wikipedia.org/wiki/Beef_tenderloin

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