Prime Filet Mignon
American steakhouse quality, selected for marbling, tenderness, and flavor.
America's most loved cut. Hand-selected USDA Prime filet mignon — the most tender, naturally juicy cut, with a nutty, refined flavor.
- USDA Prime — Hand-Selected
- Pasture-Raised, Grain-Finished
- No Hormones, No Antibiotics
Dry aged filet mignon is one of America's most loved steaks. Our USDA prime filet mignon undergoes a strenuous dry aging process to ensure the most tender and flavorful cut of beef is provided within every bite. With our pasture-raised, and grain finished cattle, our strict natural diet encourages a high content of highly desirable marbled fat on every cut of prime filet mignon.
We pride ourselves on all-natural beef, there are no added enhancers, antibiotics, or hormones. Humanely raised cattle allow for a cut of beef that is more natural and tender to the touch, without the use of any additives or harmful chemicals.
BEHIND THE PRODUCT: Cut from the short loin, the filet mignon is the tapered end of a little-used muscle, which results in the most tender and naturally juicy cut. This particular cut is often known as the most delicate and expensive piece of any cattle.
Prime filet mignon comes from a tenderloin which is used very sparingly on the cattle, oftentimes these cuts are from non-weight bearing muscles, which allows for a perfectly delicate and tender cut of beef.
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
CUT: Filet Mignon
ORIGIN: USA
BEST FOR: Maximum tenderness
PROFILE: Delicate and refined
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
The tenderness-first Prime cut
Filet comes from a non-load-bearing muscle, so its luxury is softness rather than heavy marbling. It is the most delicate Prime steak.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.