I went to the grocery store today, buy food and items I need for the week, Meat prices went really high for some reason could be imports from china. Ribeye per pound was 6.99 3 weeks ago it was 3.99 per pound beginning of the year it was 1.99 per pound but that was a sale price too I believe. I usually buy just 1 steak need meat for its enzyme qualities, and ribeye is the only steak that does not need to be marinated for tenderness, porterhouse is half sirloin and half fillet Mignon. And noting fillet Mignon it was 11.99 per pound its been years since I indulged in that meat. Also word to the wise if you buy a fillet Mignon at a fancy restaurant its most likely not fillet Mignon, its probably chuck made to appear like fillet Mignon. There is a chef trick, take a cheap cut of meat, sprinkle a glue like enzyme on the cubed cheap meat mix really well then stuff a sausage casing with the meat put in fridge over night next day take out and cut 1 to 2 inch round slabs off it and then broil it will be tender and not even an expert could tell the difference from real fillet Mignon. So that 50 dollar meal cost the fancy restaurant 1.50 for the meat and less than 5 dollars for the entire meal.