Grassfed Filet

Cut from the tenderloin, the filet (or filet mignon) is our most popular steak, hands down. This premium cut is less marbled than other steaks, but extremely tender. Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain. Depending on the size and shape of the filet - we take the extra step to wrap it in a butchers twine.  Recommended Cooking Methods: Grilling Skillet Choose option below:1 filet per pack (choose size) 1 1/2 inch thick – or – pack of two petite filets (.5 lb. each pack) 1915 Grassfed Beef  Grass fed & Grass finished  10 Day Dry Age for the best flavor and tenderness No grain, antibiotics, or hormones - ever  Frozen & vacuum sealed to preserve freshness