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• (8 oz) All-Natural Filet Mignon – Aged 35 Days for Ultimate Flavor.
• No antibiotics, growth hormones or steroids added.
The 8 oz Filet Mignon has long been the most elegant cut of beef - and for very good reason. At 8 oz, it's a more generous portion than other filet mignons. But love is generous and when you're treating that special someone to a steak...you don't want them to leave hungry. We raise our cattle with love and you'll taste the difference, we promise. We hand select only the finest American Angus cattle and finish them on our farm with a corn-based diet that yields perfect marbling, flavor and, often times, that elusive USDA Prime label.
Weight: 8 oz
The 8oz Filet Mignon is synonymous with elegance. It comes from the “loin” section of the beef and is typically the most tender of all steak cuts. Filet Mignon is typically boneless, with the exception of its presence on the Porterhouse. The Filet Mignon will exhibit some “marbling” which is what gives the steak it’s flavor and juicy nature. We cut our 8oz Filet Mignon to approximately 1.5” thick. All cattle vary in size so the thickness of the steaks will vary a degree from steak to steak based on the animal from which it came. Lots of folks ask us why our steak thickness varies, and the reason is that we cut our steaks to a specific weight, given the fact that all cattle are slightly different sizes, that means that the variation shows up in the thickness of the steak. If we cut all the steaks to the same thickness, then the weight of the steaks would vary…which would greatly complicate selling them online. All of our beef is “wet aged” which is a fairly common thing among beef producers. That said, we wet age our beef a minimum of 35 days, which is longer than much of our competition. This makes a difference in flavor and tenderness. The process of wet aging allows enzymes that are naturally present in beef to begin to break down and tenderize the beef. It has more effect on tenderness than it does flavor. Dry Aging, by comparison, is a much different process that relies on the same naturally occurring enzymes to tenderize the beef and dry aging also allows moisture to migrate out of the beef which tends to concentrate the flavor. Dry Aging is a process that is much more like aging artisanal cheese and tends to take on a stronger flavor that not all consumers enjoy. We’ve found “wet aging” for an extended period to be the best case scenario for us.
I enjoyed my 90th birthday at the BBQ'er with family having a steak of a day. Grilled a few 10oz Nebraska Star Beef Angus Serloin for lunch, kept the coals going and finished the day with one of your FANTASTIC 8oz Filet Mignon. Talk about a Great Day, I sure had one.
Thew filet Mignon was a gift for my sister in LA. She said it was the best she ever had. She also mentioned the seasoning which was exceptional and added to the meat. Overall, I would say she was very pleased.