Snake River Farms

 

Snake River Farms Gold Grade Filet Mignon

Our Gold Grade tenderloin steak is the ultimate filet mignon. Gold Grade steaks represent the highest level of marbling offered by Snake River Farms. These filets are available in limited quantities and maintain the traditional flavor that American palates love combined with the tender, buttery essence of Japanese Wagyu beef. The filet mignon is the number one selling Gold Grade steak for good reason - it is even more buttery textured than our Black Grade filet mignon. This filet is so tender and juicy it can be cut with a butter knife.

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 Filet Mignon Gold 6oz

$53.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 4-7 $48.00 each 10%
  • 8+ $45.00 each 16%
  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight: 6 oz.
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped 
  • Product ships frozen and will arrive partially thawed or chilled

 

 

Snake River Farms Gold Grade Filet Mignon

Our Gold Grade tenderloin steak is the ultimate filet mignon. Gold Grade steaks represent the highest level of marbling offered by Snake River Farms. These filets are available in limited quantities and maintain the traditional flavor that American palates love combined with the tender, buttery essence of Japanese Wagyu beef. The filet mignon is the number one selling Gold Grade steak for good reason - it is even more buttery textured than our Black Grade filet mignon. This filet is so tender and juicy it can be cut with a butter knife.

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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Review(s)

  • 6 oz Wagyu Filet Mignon

    My wife said tey were the best steaks she has ever had. Unfortunately I was sick and could not taste anything, but the texture was perfect. So I am going to have to try them again.. LOL

    Posted 1/7/2020 by

  • Fabulous!

    Our Wagyu filets were hands down the best steak I’ve ever had - anywhere! Our Christmas dinner was extra special this year. We’ve decided to do this every year going forward.

    Posted 12/30/2019 by

  • Excellent

    Excellent fillet. I now purchase all of my meats at SRF. My wife is very picky about her filet so now I have found the best meat around.

    Posted 12/24/2019 by

    SRF Team : Thanks for choosing SRF for your meat source, Dan!

  • looking for the best steaks

    not very much marbling for a gold grade wagyu steak, a little disappointed

    Posted 6/5/2019 by

    SRF Team : Hello,

    Please be on the look out for an email from our customer care team.

  • 6oz. Wagyu Filets

    Best steak ever! My kids picked steak over turkey or ham for Christmas dinner. I pan seared them on the Big Green Egg. I used butter, garlic and rosemary for the sauce. You will love it!

    Posted 1/3/2019 by

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