Dry Aged Steaks

Filet Mignon

The tenderest steak on the animal, refined and lean.

What makes it unique

Cut location
What it means
Center-cut of the tenderloin (psoas major).
Why it matters
Muscle does almost no work, the softest steak on the animal.
Supreme tenderness
What it means
Virtually no connective tissue or coarse grain.
Why it matters
Cut-with-a-fork texture.
Very low marbling
What it means
Leaner than strip or ribeye.
Why it matters
Cleaner bite and lower fat content.
Mild, delicate flavor
What it means
Subtle compared to active-muscle cuts.
Why it matters
Perfect canvas for rich sauces and butters.
Small, uniform cylinders
What it means
Typically 6 to 8 oz, about 1.5 inches thick.
Why it matters
Even cooking and elegant plating.
Quick, precise cook
What it means
High-heat sear, gentle finish.
Why it matters
Easy to hit perfect medium-rare.

Trait	What it means	Why it matters
Cut location	Center-cut of the tenderloin (psoas major).	Muscle does almost no work, the softest steak on the animal.
Supreme tenderness	Virtually no connective tissue or coarse grain.	Cut-with-a-fork texture.
Very low marbling	Leaner than strip or ribeye.	Cleaner bite and lower fat content.
Mild, delicate flavor	Subtle compared to active-muscle cuts.	Perfect canvas for rich sauces and butters.
Small, uniform cylinders	Typically 6 to 8 oz, about 1.5 inches thick.	Even cooking and elegant plating.
Quick, precise cook	High-heat sear, gentle finish.	Easy to hit perfect medium-rare.

Ready to cook Filet Mignon?

Order pasture-raised, dry-aged filet mignon direct from our farm.