Snake River Farms

Elevate excellence with Snake River Farms American Wagyu Bone-In Filet Mignon. Hand-cut generously thick, each 12 oz. portion has the cut-with-a-butter-knife texture expected from American Wagyu tenderloin, but adds the flavor and striking appearance that only comes from a bone-in steak. One of our master butchers described this as the result of cutting a Porterhouse steak in half through the bone. On one side you get our Bone-In New York Strip and on the other you get this beautiful Bone-In Filet Mignon. These are the steaks to buy to treat yourself or impress someone special.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

American Wagyu Black Grade Bone-In Filet Mignon

$65.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 4-7 $60.00 each 8%
  • 8+ $58.00 each 11%
  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 10-12 oz.
  • Wagyu crossed with quality breeds
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Each Bone-In Filet Mignon is hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

Elevate excellence with Snake River Farms American Wagyu Bone-In Filet Mignon. Hand-cut generously thick, each 12 oz. portion has the cut-with-a-butter-knife texture expected from American Wagyu tenderloin, but adds the flavor and striking appearance that only comes from a bone-in steak. One of our master butchers described this as the result of cutting a Porterhouse steak in half through the bone. On one side you get our Bone-In New York Strip and on the other you get this beautiful Bone-In Filet Mignon. These are the steaks to buy to treat yourself or impress someone special.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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The Steakhouse Method

Prepare your Snake River Farms American Kobe New York Strip steak to mouthwatering perfection using the Steakhouse Method.  Read More

Review(s)

  • Bone in filet

    I've had the steaks three times now and they're probably the best steaks I have ever had my in my life absolutely delicious

    Posted 9/29/2017 by

  • Awesome

    It really doesn't get better than any snake river farms product, it is an investment in your soul. Don't be a wussy, buy the steak!

    Posted 6/3/2017 by

  • Bone in filet

    I found this filet to be extremely tender, juicy, mouthwatering and delicious. Although, price wise, I sadly couldn't afford to eat this on a regular basis, it was an awesome treat.

    Posted 5/10/2017 by

  • bone in filet....

    simply amazing beef. all I can say is this will spoil you to no end. do yourself a favor and just order extra of these....

    Posted 2/18/2017 by

  • over rated

    bone i filet is over rated. having the bone connected to the filet adds no benifit to the taste or tenderness of the meat.

    Posted 2/15/2017 by

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