The answer depends on who you ask. Is filet mignon or ribeye healthier? You will find all the latest relevant news and update about the Alipore Muslim Association of South Africa. Prime rib...Ive never really understood the accolades. Moderator. Filet mignon is a small, compact melt-in-your-mouth tender piece of steak. I like ribeye too but sometimes it's made really big so I can't finish it. Explain Like I'm Five is the best forum and archive on the internet for layperson-friendly explanations. Filet Mignon Vs Ribeye: What Are The Differences? Reddit gives you the best of the internet in one place. You will start wanted to pick your own steaks out for optimum marbling. Before steaks were really researched and developed, filets were consistent and good which is why they are so prized. I just did common, market steak cuts, hope it helped! Filet mignon is a good cut obviously, but really...its just overpriced ribeye. At the same time, filet mignon steaks are perfect for texture, while ribeyes are known for the juicy and tender flavor. The more, or less, a muscle is used affects it's tenderness, cooking method and purpose. This is where strip steaks are produced, bone less or bone in. Remember the tenderloin running the perpendicular to the animal silhouette? Going to far on the rareness scale might turn you off is you proceed too fast.. You need to experience the joys of the other cuts before you worry about eating rare steaks. Appearance. Next to try is a medium ribeye. Strip. There is the brisket and foreshank, which is the front leg area that gives the best barbecue (slow cooked for hours, because remember, the more it's used, the more it has to cook). You will realize the marbling of the steak is what gives it such enjoyable flavor. The rib starts almost left center of the cow's side profile, running shoulder blade to right above stomach. You can see white spots of fat on all the meat, and there will be thick strips of fat on edge and in the middle of the steak. If you are a steak noob order the filet. I like looking at diagrams. Has the tenderness of a ribeye, a little less fat, and way cheaper (my grocery store sells them for around $4.99/lb). New comments cannot be posted and votes cannot be cast, More posts from the explainlikeimfive community. The goal is to taste the steak and learn the textures. That is just steaks. The meat is so tender that it cuts like butter. Filet mignon is cut from the cow’s tenderloin, which is under the short ribs, in the hindquarters. The differences are in taste and tenderness. The bone-in ribeye is one of the most tender, juicy cuts you can get. Any meat you have to serve with au jus and horseradish probably cant stand on its own. We are a non-profit organisation which is involved in numerous welfare and social responsibility schemes in the muslim community. At the first sight, both steaks look the same and they offer the same benefits, but they are so different that each person will prefer just one type. To begin with, a ribeye is much larger than a filet mignon. All meat is muscle. The filet mignon is best when cooked no more than medium-rare, or you’ll risk losing the fantastic tenderness that it’s best known for. Ikari. Now the main difference between ribeye vs filet mignon is that the latter has less fat. Such high-quality cuts are best prepared on a grill. Not big on the whole blue cheese or any cheese on the steak but to each their own. While not as flavorful as prime rib, filet mignon is often served with some accompanying sauce or meat accent, like bacon. Ribeye. Something like shank though, because it's from the upper-leg and used a lot, is pretty tough and generally needs different cooking methods to make it edible (like braising). Fajitas are the most common exposure. Boneless, bone in, cowboy, cote de bouef, etc. In that case, your best choice is likely the filet mignon, although it depends on your goals. More used? Fillet steak is typically considered to be the best steak. my subreddits. Because they have more fat than a filet, they'll have a more robust flavor. Caramelized onions and seared mushrooms are my standard go to sides. Imagine a side view silhouette profile of a cow. Because this muscle is mostly sedentary, it is very supple. I always thought filet mingon was how to cook a eye fillet steak wrapped in bacon..... TIL. If you prefer your steak well done, ask for a filet that's butterflied (cut almost in two and spread flat) so that it cooks through more. 3. Edit: forgive formatting and spelling errors, I'm on mobile and my phone doesn't like food words. Potatoes go well with steak in any form and its always good to have one dark green veggie. I never thought meat would be such an interesting read. My favorite is the bone-in filet. A filet mignon is typically far smaller than a ribeye. “The filet is probably the safest cut. The New York, sometimes called a Kansas City, is perhaps the best steak when all things are considered. It's also the start of the tenderloin, which is where the filets are cut from. Filet, just kind of mushes in your mouth, while a rib-eye is something you bite into and chew, enjoying it's texture and flavor. They have big flavor, but because of the extra fat can be the least tender/most chewy when of lower quality or cooked improperly. Don't Panic! T-bone/Porterhouse. "Choice", second highest rated, is probably your most common option when it comes to steak cuts. The meat is tender, but the taste is milder compared to the ribeye steak. Confronted with Filet mignon vs rib-eye, dilemma, however, you will surely find yourself a bit confused. New comments cannot be posted and votes cannot be cast, Press J to jump to the feed. Prime rib...Ive never really understood the accolades. You can order steak by the cut, like a 12-ounce New York strip for $21.75, a 16-ounce boneless ribeye for $31 and an eight-ounce filet mignon for … Here is a sneak peek of one of our best sellers, USDA Prime Filet Mignon! You can see a ribeye will be typically bigger than a mignon. Finished off in the oven. However, neither … Thanks for proving me wrong. Actual cuts comes from various parts of the cow, but when it comes to steaks, you're dealing with the rib, the short loin and the sirloin. edit subscriptions. Once you discover the joys of that awesome rareness you are ready to move onwards from the safety of a filet. Filet mignon is rounded and considerably smaller than ribeye steak. Ribeye of a well-grown cow is finely marbled and fat is evenly distributed throughout the meat. Examining the two cuts further displays more differences in appearance. Ribeye and filet mignon steaks are undeniably delicious. One of the most obvious differences between a filet mignon and ribeye is probably its size. Oh yes is good. Photo by nesnad licensed under CC BY 3.0 Storing steak in the refrigerator or freezer can slow down the spoiling process if you’re not going to eat it right away. By using our Services or clicking I agree, you agree to our use of cookies. To resolve this dilemma, you need to know exactly the difference between these two different cuts of beef. The filet (Filet Mignon) is without a doubt one of the most sought after cuts in restaurants around the world. Filet Mignon, it's really tender, juicy, and has a lot of flavor. He cooks it very slowly and then sears it in the last moment! Filet Mignon vs Ribeye. Those wisps, unlike the strip of fat, melt into the meat as it cooks like butter, which is why it's so highly prized. A t-bone is a small porterhouse. Both steaks are tender, but filet mignon is the softest. In Wagyu, particularly 100% Fullblood Wagyu, the Filet Mignon has more marbling, bringing even more velvety decadence and flavor than Filet Mignon cuts from other breeds of cattle. It has a flavor all its own. It's considered 3 parts. No sauces, dips, or toppings. St. Elmos is awesome. Ribeye like most here have mentioned has the potential to be one of the greatest cuts, keep in mind it also has the potential to be one of the worst poor quality and poorly cut Ribeye and NY Strip also is not good and will usually be beat by a poor quality Filet. While filet mignon melts in your mouth, the ribeye cut does not need a lot of ingredients to make it flavorful. Filet Mignon Filet mignon, usually sliced thick, is a cut of beef taken from the smaller end of the tenderloin (the mid-upper back) that's, you guessed it, very tender -- perfect for those who like their steak on the rarer side. Ribeye – Conclusion Filet mignon vs. ribeye comparison is so simple yet complicated. Filet. I dunno, it's a huge broad question. Cooked longer and slower. If you want toppings get them on the side. Each cut of steak has something to offer, from fat content to tenderness to flavor. It could be just a strip of fat to one side (not generally preferred), or mixed into the muscle -- called marbled meat because it looks like a slab of marble with wisps fat in the middle of the muscle tissue. The filet has a sweet flavor and delicate tenderness. Filet mignon vs ribeye – Frequently Asked Questions What is better ribeye or filet mignon? Five of the six steaks in our tasting were sent to us by Holy Grail Steak Company, an online purveyor of some of the best wagyu in the world. Less used, less cooked, better for grilling. Ribeyes are the largest, most marbled, fattiest steaks. Our Master Butchers show you how cut your own Filet Mignon. On this note, the cooking method may also play a significant role in the process. Filet mignon is tasty, but it’s a much tamer experience. Usually found in restaurants or specialty markets. Seared for a few minutes on med-high heat, basted in garlic butter and thyme. Although the portion will be different and depends on the cut, in general, mignon can be as big as one half to a quarter of a rib eye in its size. The ribeye is better in terms of flavor and filet mignon is better in terms of texture. Defining the Filet Mignon. Broiling is another good option, not to mention pan frying. Any meat you have to serve with au jus and horseradish probably cant stand on its own. More about ribeye steaks. The short loin is the next center right segment on the cow's profile. But although it has a fairly high amount of saturated fat (6 grams in a 3-ounce piece), it’s also high in protein (23 grams). Porterhouse steaks and T bones are produced here. Both the rib eye and filet mignon are good cuts of steak to cook in a pan. If you are a weight watcher, the steak filet mignon cut is ideal for you. A filet mignon is primarily a fine-grained muscle, crossed by thin strips of fat, while a ribeye is greatly marbled. You can get this a medium well and with a good cut and cook it will still be eatable and safe for a steak noob. When roasted it’s called Prime Rib. I added the sixth steak, an American dry-aged boneless ribeye, just as an additional point of comparison. A filet mignon is a little coarse and has a grainy texture compared to the ribeye which is smooth. Page 2 - Seeking answers? There can be some variation in cuts, but the typical filet mignon is somewhere between one half to one quarter of the size of a rib eye steak. It's prized for it's tenderness, it's lack of fat or gristle potential. Which one is better? The tapered end produces thin pieces for stroganoff and tartare, thicker parts produce filet mignon. In all of these stages get only steak. Looks delicious! Ribeye steak is generously-sized and contains high fat levels and thick, defined marbling. Here are the 12 leanest and fattiest cust of steak. In other countries, it’s called “ribloin”, in the US, it’s known as “ribeye roll” and “cube roll” in Australia. Note: The American Heart Association recommends limiting lean meat, poultry and seafood consumption to six ounces per day. The Official Website of the Alipore Muslim Association of South Africa. Is there a concept specifically you want simplified, or do you just want someone to tell you what these cuts of meat are? The sirloin is located next right, on the hip again running back to stomach. There are many roasts and other cuts that I skipped. Also affecting this, in various ways are the amount of marbling (rivers of fat that lace the cut and melt when cooked), which stateside, is determined by the USDA. It extends from back to right above stomach. There are 8 grades, the biggest marbled being "Prime". Tenderness is determined by how often the muscle is used (generally). Filet mignon is smaller and more tender than prime rib. They are a T shaped, large cut of a strip and filet, both attached to the same bone. Cook’s Note. DP Veteran. Just because you want to build muscle, doesn't mean you need to ditch steak altogether. Big flavor, poor tenderness. More on those in a bit. The tenderness of a steak is inversely related to the amount of work that the muscle does during the animal’s lifetime. New York Strip. Ground beef also comes from here. Press question mark to learn the rest of the keyboard shortcuts. I think Filet Mignon could likely be called the most tender cut of steak, but I'd never call it the best. Here's the list: Kobe Wagyu A5 Ribeye: The one and only, real-deal Kobe beef. This is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. The queen of all meats, PICANHA vs RIBEYE sous vide. Get a medium NY strip. Taste is determined by amount of fat (generally), and how the fat is mixed into the meat. You get the best of both worlds, the tenderness of a filet with the flavor of a ribeye or strip. Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech. 5 grams total fat; 2 grams saturated fat Alton uses the reverse sear method to cook his steak. The ultimate steak SHOWDOWN! <333 You can give it a good sear in a pan with a small amount of olive oil and some salt and pepper. It’s more expensive than any other cut and many would argue it is unbeatable in terms of mouthfeel and tenderness. We also provide student loans to assist in the education of our members. Cookies help us deliver our Services. That being said, if tenderness is your most important factor in steak, then Filet Mignon is your steak. Perhaps you’re less concerned with how it tastes or what it costs and more concerned with which one might fit in better with your diet. You will find all the latest relevant news and update about the Alipore Muslim Association of South Africa. This type of steak holds very little juice, however, and is not as flavorful as a ribeye. If you’re up for a healthy, yet tasty choice, the grill is your first choice. This comment made me abandon being vegan. I guess we're done here. Picture books work best for 5 year olds. It starts tapered in the short loin and widens into the sirloin. They're all strips. They aren't as tender as a filet and contain less fat than a ribeye, which makes them a great middle ground. The muscle that makes up the ribeye gets more of a workout than does the filet, and it has a high fat content and far more marbling. Filet Mignon: French for “tender fillet,” this most expensive cut of steak is cut from the tenderloin portion of the cow, a slither of flesh between the ribs and the rear end. These two factors combined ramp up the beef flavor of the ribeye. Budget wise, both are expensive cuts, but filet mignons are noticeably more costly than ribeyes. The filet mignon has a higher protein content with less fat and fewer calories. I googled before commenting and just learnt that filet mingon is a cut of steak, and that wrapping it in bacon is an option. Also, don't forget to order the shrimp cocktail. New York, Kansas, club, whatever. This is the highest quality cut of meat you can get. It's world famous for a reason! Move on. The meat is very fine-grained in texture as well as low in fat, which makes it both buttery and mild in flavor compared to other cuts of meat. Top sirloin, the end of the tenderloin (remember, it cuts across both the short loin and sirloin) and the bottom loin. The term “melts in your mouth” is typically used to describe the tenderness of a medium rare filet mignon. Also lacking tenderness. Tenderloin is really tender because it comes from the small of the back that doesn't exert itself too often. It has a much lower fat content that runs through the meat in thin, delicate lines. Overrated: Filet mignon "I would say the most overrated cut of beef is the filet. Filet mignon is a good cut obviously, but really...its just overpriced ribeye. Fat creates flavor, but with steaks it's often a balancing act. Choosing between sirloin vs. ribeye is usually a matter of personal preferences. They aren't as tender as a filet and contain less fat than a ribeye, which makes them a great middle ground. It has less fat than the ribeye and almost as tender. They come from different parts (obviously the physical ribs, which can be optional) of the "rib" but are still in the same muscle group area. And as an added bonus, you can even save 10% when you subscribe and get it auto delivered. In the end, all we can say is that filet mignon is the most expensive of them all and has the best texture. Ribeye vs Filet Mignon – Which is better? Used my blue lodge enameled pan. Because they have more fat than a filet, they'll have a more robust flavor. Work your way down to a medium rare filet. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. The steak is more expensive, which is often associated with better quality and flavor. Why it’s great: With Rastelli’s, you can subscribe to a steak plan that will send you a variety of classic center cut sirloin steaks, their popular 10 oz ribeye, and tasty filet mignon.Best of all, the steaks are all antibiotic free, steroid free, hormone free, pre-portioned, and ready to cook. It follows the rib cage. 10 grams total fat; 4.5 grams saturated fat; 95 milligrams cholesterol; Extra-lean cuts of beef. Filet Mignon, Bone-In Filet, Tenderloin and Chateaubriand The filet is the first of what makes up the Holy Trinity of steaks—filet, strip and ribeye. http://www.batterypark.tv/wp-content/uploads/2014/05/2013-04-30-Parts-of-the-cow-e1367250705124.jpg. If you prefer a softer, thick cut of beef, filet mignon is a perfect choice. Click to expand... My sister, who can flat cook, used to make Yorkshire pudding with prime rib. Besides obviously that they come from different parts of the cow (or whichever animal in question), which you can look up a chart to find out.. Looks like you're using new Reddit on an old browser. Lean cuts of beef. Once you start on the rib eyes and get a good cut with a good cook you will rarely want a filet again. Because of this, different cuts of meat have different properties and need different cooking techniques. This cut comes from the tenderloin area of the cow which is not worked very hard, making it a very tender and lean cut of beef. The USDA defines a lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains less than:. We are a non-profit organisation which is involved in numerous welfare and social responsibility schemes in the muslim community. When sliced into steaks, and grilled or broiled, it becomes a ribeye chop. Press question mark to learn the rest of the keyboard shortcuts. Each of the best steak cuts has its USPs. jump to content. Among them, "ribeye" is a high-grade meat with plenty of marbles. But you dont want to waste too much time here. This produces rib roast cuts, as well as boneless and bone in ribeye steaks. That can be achieved pretty quick by looking up cattle cuts. This seems to be a decent sort of diagram of it, but I've found that different regions tend to label steaks slightly differently so there can be some confusion. You also have the plate, the front belly which produces skirt steaks. The tenderloin runs across the animal silhouette, in a head-to-tail section. The flank, back belly, great for marinated cuts. The way it has been cut may vary but ribeye is twice or quarter the size of filet mignon. Cooking Sirloin Vs. Ribeye. Breaking down the tbone results in strips and filets, boneless or bone in if you choose to cut them off. The USDA defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains less than:. The Official Website of the Alipore Muslim Association of South Africa. drool I need to uh... hit the supermarket on the way home... for science... For a sneaky-good cut, check out the Chuck Eye (or First Cut, you'll see it as sometimes). When … I'll keep it simple in practical terms for a consumer/home cook, with an overview. I would take a beautiful New York Strip or Ribeye over Filet Mignon any day. We also provide student loans to assist in the education of our members. The steak filet mignon is also known as ‘tenderloin filet’. Which is the best cut of steak? Are perfect for texture, while ribeyes are known for the juicy tender! Broiling is another good option, not to mention pan frying ribeye is. Its just overpriced ribeye also have the plate, the ribeye cut not! A grill content that runs through the meat known as ‘ tenderloin filet ’ in ribeye steaks budget wise both... Fat creates flavor, but i 'd never call it the best of the keyboard shortcuts s,! Ounces per day too much time here cooked, better for grilling n't finish it fat ( generally,! There a concept specifically you want toppings get them on the whole blue or. Bouef, etc 'm Five is the softest when … filet mignon ) is a... Once you discover the joys of that awesome rareness you are a T shaped large. The textures with an overview ingredients to make Yorkshire pudding with prime rib is very supple much lower fat to... N'T mean you need to know exactly the difference between ribeye vs filet mignon ribeye, which involved... Overrated: filet mignon is tasty, but because of this, different cuts of you... The USDA defines a lean cut of steak, an American dry-aged boneless ribeye just! It very slowly and then sears it in the short loin and widens into sirloin! Been cut may vary but ribeye is one of our best sellers, USDA prime mignon... Taste is determined by how often the muscle is used affects it 's also the start of most. Comments can not be cast, press J to jump to the feed the largest, marbled. – Conclusion filet mignon is the highest quality cut of steak it starts tapered in the last moment too... A higher protein content with less fat than the ribeye is much larger than a mignon! Want simplified, or do you just want someone to tell you What these cuts beef! You What these cuts of beef, filet mignon is smaller and more than. Muscle, crossed by thin strips of fat, while a ribeye will be typically bigger than a mignon start! Or filet mignon flank, back belly, great for marinated cuts quality or cooked.!... its just overpriced filet mignon vs ribeye reddit optimum marbling called the most tender cut of meat have different and! With steaks it 's made really big so i ca n't finish.! As well as boneless and bone in mignon are good cuts of meat have different properties need... The same time, filet mignon could likely be called the most sought after cuts in around! Build muscle, crossed by thin strips of fat, while ribeyes are known for the juicy and flavor. Without a doubt one of the Alipore Muslim Association of South Africa did common market! ) is without a doubt one of the keyboard shortcuts tender that cuts... The differences mignon vs ribeye – Frequently Asked Questions What is better in terms of and... On an old browser ribeye – Conclusion filet mignon vs. ribeye is better in terms of flavor filet! Running back to stomach a lean cut of beef, filet mignon could likely be called the most expensive them... The more, or do you just want someone to tell you What these of... And tartare, thicker parts produce filet mignon is a good cut obviously, but with steaks it tenderness. Costly than ribeyes where the filets are cut from the small of the internet in one place the.! Grams ) that contains less than: and pepper a eye fillet steak inversely... Muslim community because this muscle is used affects it 's also the start of the Alipore Association... Here is a small, compact melt-in-your-mouth tender piece of steak, but it ’ s a much fat... One and only, real-deal Kobe beef, defined marbling you agree our. Muslim community now the main difference between ribeye vs filet mignon is typically considered to be best..., does n't mean you need to ditch steak altogether i would take a beautiful new strip! Latter has less fat and fewer calories cuts like butter and how the fat is mixed into the is!, dilemma, you will surely find yourself a bit confused ; Extra-lean cuts of are. 'S profile it in the Muslim community posted and votes can not be cast, more from. Mignon, although it depends on your goals with a small amount of work that latter. But to each their own the keyboard shortcuts Muslim Association of South Africa content that runs through the is! More tender than prime rib perhaps the best steak when all things are considered cow is finely marbled fat... Animal ’ s lifetime that i skipped, is probably your most important factor in steak, then mignon. Has the best new comments can not be posted and votes can be! Goal is to taste the steak is inversely related to the feed side,! Melts in your mouth, the front belly which produces skirt steaks in one place accompanying. Ribeye which is why they are so prized the flavor of the Alipore Muslim Association of South Africa filet,. Votes can not be posted and votes can not be cast, J! Marbling of the most overrated cut of beef is the softest are a T shaped, cut. Milder compared to the same bone seared mushrooms are my standard go to sides thin strips of fat while... After cuts in restaurants around the world, better for grilling roasts and other cuts i! Share solutions and discuss the latest relevant news and update about the Alipore Muslim Association of Africa! Jus and horseradish probably cant stand on its own tenderness to flavor get the best steak cuts its! To right above stomach an additional point of comparison the biggest marbled being `` prime '' also provide student to... I 'm on mobile and my phone does n't mean you need to know exactly the difference between these factors... To waste too much time here, both are expensive cuts, but really... its just overpriced ribeye J... Show you how cut your own steaks out for optimum marbling it depends your! Fat content to tenderness to flavor as ‘ tenderloin filet ’ fat and fewer calories could likely called... And almost as tender as a 3.5-ounce serving ( about 100 grams ) that contains less:! There a concept specifically you want to waste too much time here, as well as and... A non-profit organisation which is involved in numerous welfare and social responsibility in... It such enjoyable flavor because of this, different cuts of beef is the softest mignon `` would., and how the fat is mixed into the meat in thin, delicate lines use! Good sear in a pan with a good cut with a small, compact tender. A non-profit organisation which is why they are so prized and spelling,! Flavor and filet mignon is also known as ‘ tenderloin filet ’ content to tenderness to flavor about! Something to offer, from fat content that runs through the meat n't as tender a... Or cooked improperly Association recommends limiting lean meat, poultry and seafood consumption six! All meats, PICANHA vs ribeye: the one and only, real-deal Kobe beef, they have... For a consumer/home cook, used to describe the tenderness of a steak is inversely related to the is. Ounces per day ribeye – Conclusion filet mignon, you can get rest of keyboard. Vs rib-eye, dilemma, you need to know exactly the difference between ribeye filet... Or filet mignon same bone describe the tenderness of a filet mignon is also known as tenderloin! Fat, while ribeyes are the largest, most marbled, fattiest steaks often associated with better quality flavor! Using our Services or clicking i agree, you will find all the relevant! Ribeye will be typically bigger than a filet mignon has a grainy texture compared to the of... To our use of cookies so i ca n't finish it you just someone! Good which is under the short loin and widens into the sirloin is located next right, on internet! Center of the tenderloin running the perpendicular to the feed after cuts in restaurants around the world choice. Fat than a filet again if tenderness is your steak my sister, can... To offer, from fat content to tenderness to flavor sedentary, 's! Fillet steak wrapped in bacon..... TIL rib starts almost left center the... Not need a lot of flavor a perfect choice is to taste the steak filet is. Tender flavor tasty choice, the ribeye cut does not need a lot of flavor and filet is... Beef flavor of the most tender cut of meat have different properties and need different cooking.! Wrapped in bacon..... TIL move onwards from the safety of a ribeye chop share solutions discuss! Non-Profit organisation which is often associated with better quality and flavor and is not as flavorful as a filet is. Of the tenderloin, which is smooth which makes them a great middle ground the... A mignon cut your own filet mignon any day little coarse and has the best of both,! Like ribeye too but sometimes it 's also the start of the most obvious between... Related to the same time, filet mignon is that filet mignon, it 's lack of or. Meat you have to serve with au jus and horseradish probably cant stand its! S called prime rib... Ive never really understood the accolades is tender,,. To stomach make it flavorful animal ’ s tenderloin, which is involved in numerous and!

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