A lot of restaurants use cuts off utility cattle to serve
to their customers. Especially the luncheon filets.
Thx-——Utility cattle refers to older, leaner animals whose meat doesn’t meet the quality standards for steaks but is perfectly suitable for processed products like ground beef, sausages, hot dogs, or canned meals, rather than being sold as premium cuts directly to consumers. This grade signifies less marbling and tenderness, making it cost-effective for manufacturers, and comes from animals typically older (around 6-8 years) than those yielding higher grades like Choice or Prime.
See my post in the same thread. I used to buy boxes of t-bones sourced from dairy cattle. The tenderloins were sold to restaurants for their luncheon steaks and this was in Omaha, Nebraska, home of some of the best steakhouses in the world.