Meet our Bone-In Filet Mignon, this cut is one of those cuts you will most likely not find anywhere else. Tenderloin is know for its tenderness, but not necessarily for its flavor. Having the bone adds a punch of flavor.
They are good on the grill, skillet and even in the oven. Best cooked to a medium.
G1 CERTIFIED USDA CHOICE IS A CUT ABOVE
We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.
Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week.All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.
We hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-leastwe vacuum seal, which makes a HUGE difference.
WHY ARE THE BONE-IN TENDERLOINS SPECIAL?
This is a cut of meat you have probably never seen. The bone adds flavor to the filet mignon (often criticized for not being as flavorful as say, a ribeye) and cutting it into thin slices makes each bite feel like the meat melts in your mouth.
This is one of the most interesting cuts we sell and its usually a big hit with those who want a flavorful steak but cannot stand fat.
Because of the bone, we freeze these steaks as soon as they are cut, which happens after we age them for 30 days. Also note that because of the bone and the bone-dust,there is more confinement odor than in your traditional vacuum sealed beef. But that is PERFECTLY normal.
This item MIGHT be delivered frozen for your convenience. Want it never frozen? Let us know.
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