Every so often someone will look at the case and ask, “Why is that steak $X and this one $Y if they both come from the same animal?” It’s a fair question. The short answer is that not all parts of an animal are produced in equal amounts, and not all parts are demanded equally. That’s where things get interesting. ⸻ Let’s Start With Filet Mignon Filet mignon is the easiest example. It is, anatomically, the most tender muscle on the cow. That’s not marketing. That’s just how th
