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 Gold Grade Filet Mignon

Starting at Starting at $53.00

Availability: In stock

  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight: 6, 8 and 10 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)

  • The perfect birthday gift to myself!

    I wish I could upload the video of me cutting these 10oz filets with a fork. By far the best quality that I have ever ordered. Thank you SRF!

    Posted 4/2/2019 by

    SRF Team : Happy Birthday, Glenn! We are so glad you enjoyed!

  • Very Good Filet

    I loved the delivery experience from SRF. Great packaging, great condition of steaks when delivered. While it was gold grade, the quality was the same as filets from local butcher priced significantly less. Nevertheless, it is a very good filet. I look forward to trying other SRF cuts and comparing them to this gold grade.

    Posted 3/29/2019 by

  • Best filet ever

    This is without a doubt the best quality filet mignon I’ve ever had (and I’ve been to some of the best steakhouses in almost every major American city). There is a noticeable difference between the gold and black grade filet. I highly recommend splurging for the gold.

    Posted 3/11/2019 by

  • Very Good Stuff!!

    All I can say is this was well worth it and now has turned me into a bigger beef snob! Very tender and tasty coming off the Weber kettle. I WILL reorder this. Thanks SRF!!!

    Posted 1/31/2019 by

  • WOW !!!!

    This time I ordered the 10 oz filets. Sous vide @ 126 F for 2 hours (because of the thickness) and then pan seared in butter & olive oil with a little rosemary. This has got to be the BEST steak we have ever had - tender to the max, flavorful - EXCEPTIONAL. Will certainly reorder, but more of them next time.

    Posted 11/24/2018 by

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