Filet Mignon (Center Cut) | USDA Prime PremiumWagyu Season: Use coarse salt only

Season: Use coarse salt only (traditional Brazilian style) to let the beef flavor shine

Right then and there the Florentine Steak

Texture & Flavor Profile

Just like our suckling pigs

or break it down for a more hands-on approach

Filet Mignon (Center Cut) | USDA Prime PremiumWagyu Season: Use coarse salt onlyMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful. This is the most lean, tender part of the animal, there also isnt that much of it per steer which is why its so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon. Our filets are cut as Chateaubriand. Wrap them in possibly the world's best BACON