While tender and luxurious, filet mignon is expensive and lacks the rich flavor of other cuts, making it less cost-effective.
Ribeye is known for its marbling and flavor, but it's one of the priciest cuts, and you pay for a lot of fat, which reduces the amount of actual meat.
T-bone steaks are large and come with a hefty price tag, but you're essentially paying for two cuts (filet and strip), which may not be worth it for everyone.
Pork tenderloin is lean and tender but often overvalued, especially when cheaper cuts like pork shoulder offer more flavor and versatility.
Convenient but overpriced compared to other chicken parts, like thighs, which are cheaper and more flavorful.
Lamb chops are small, expensive, and while tasty, don’t offer much meat per serving, making them a poor value for money.
Veal is often priced high due to its tender texture, but the mild flavor and small portion sizes may not justify the cost.
Similar to filet mignon, beef tenderloin is tender but expensive and lacks the rich, beefy flavor of other cuts.