The filet of beef is the long strip of solid lean meat that runs along the whole length of the loin under the back bone and between it and the kidney fat. When the loin is cut and sawn straight down to make porterhouse and sirloin steaks each one of such steaks contains a piece of the filet from 2 to 4 ounces in weight, according to where it is cut and the thickness. It is the smaller lean portion that has the suet upon it. To make the tenderloin steaks of the restaurants the filet is taken out all in one piece. This cannot be obtained of all butchers but some, having a certain class of trade will sell tenderloins at from 25 to 30c per pound. Those who buy beef by the loin or hind quarter, and having sale for all the different grades of meat, also take out the filet entire should still count it at about 30c, per pound as the following calculation shows. An even weight is taken to make the estimate easy to change when the price of beef is different.

300 pounds of loin at 12c costs $36. 1-third of it is bone; 1-third is coarse meat and fat; 1-third is fine clear steak, including the tenderloin and the rest nearly equal to it.

The bone is worth 2c per pound for soup - $2,

The coarse meat and fat is worth 8c per pound - $8. Take these amounts from $36. the first price of the beef, and the fine steaks will be found to cost 26c per pound. As the tenderloin is accounted a little better than the rest and is in greater request it may be properly reckoned at 30c per pound cost price raw.