Grassfed Filet Steak

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.  

Recommended Cooking Methods:

• Grilling
• Skillet

1 filet per pack (choose size) 1 1/2 inch thick 

1701 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