Filet Mignon | Wagyu-Angus Cross Short Rib and traditional stovetop braises

and traditional stovetop braises

plus additional portions from the butt and tail

The result is a steak with a perfect crust

Chef's Cooking Tips

So effectively this is a saku 'block' tuna

Filet Mignon | Wagyu-Angus Cross Short Rib and traditional stovetop braisesThis is one of our favorite steaks in the Meat N' Bone lineup. From a price value perspective, it is unmatched. While only 6oz and not perfectly center cut, those two trade offs mean that we can offer a steak that truly punches above its price. It combines the best quality of Wagyu and Angus cattle. It is marbled, it is tender and most importantly it is flavorful. Serve it plain with salt, or with a good chimichurri or bearnaise sauce, and enjoy!