Filet Mignon 2/4 Oz

$65.00

Description

Our Gold Grade filet mignon is available as a petite 4 oz. cut. Like the larger sizes, this is the ultimate filet mignon. Gold Grade steaks represent the highest level of marbling offered by Snake River Farms. Each package contains two, 4 oz. filets mignons.

Buy 4 for $61.75 each and save 5%

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Description

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 petite filets are just 4 ounces each for a scaled down portion size that cooks quickly. Perfect for smaller appetites or when you want to serve additional center-of-the-plate items. Like all our Snake River Farms filets, these are hand-cut, hand-trimmed and perfectly portioned.

Beef Grading 101

This steak is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5 USDA Prime

BMS 6 to 8 SRF Black Grade

BMS 9+ SRF Gold Grade

Meatology

Filet mignon, or tenderloin steak, is obtained from the loin primal located under the ribs and next to the spine. Filets mignons are sourced from the psoas major, a muscle that receives minimal use. Exercise makes a muscle tough, so the lack of physical activity makes the filet mignon a very tender steak. This muscle has minimal marbling so it does not have the flavorful fat found in ribeyes or New York strips. Our American Wagyu tenderloin has a higher amount of marbling than USDA Prime grade tenderloin which makes for a more flavorful filet mignon.

Fast fact: Filet mignon sounds French, but American writer O. Henry is credited with coining the word in a short story written in 1906.