It's nicknamed the butcher's tenderloin for a reason my friend- extra tasty, but quite an ugly cut. Which is why most butchers relegate it to a take home/grinding cut. And a lot of restaurants shy away from it because its none too appealing to look at whole, it's a ***** to slice it for plating(awkwardly shaped, and if youre selling high volume, slicing steaks is just a pain in general, we slice ours btw...)and if the customer doesn't cut against the grain whilst eating it- they'll think it to be rather tough due to its coarse grain. I personally love the suckers. One of my fave cuts, and I put it on my menu in various forms: tar-tar, meatballs, burgers, composed entrees- it's a very versatile cut. And fairly cheap too, if you know how to break em down.
Yeah one of my faves too. But yes, ugly- you almost HAVE to slice it Both places I've worked that served it sliced it. I was a lot younger when I worked at the first, and sometimes I would 'accidentally' forget a sliver on the cutting board when I put the plate in the food window Is this technically a thread hijack since we're still discussing something ugly?
Restaurant Murphy's Law 101: If you have 5 and don't prep any, you'll sell 6. If you do prep some, you'll sell 4