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)

  • Better than a steakhouse!

    I have tried both the 10oz. black and the Gold Wagyu Filet Mignon cuts and they are both amazing! I couldn't tell the difference between the two but I suppose that wouldn't be a fair assessment since I did not do a side by side comparison at the same time. Since we cannot go out to our favorite steakhouse during quarantine, this has been a special family experience at home without sacrificing the quality of a high end restaurant.

    Posted 5/25/2020 by

  • A Great Filet Mignon

    These filet's are very tender, flavorful, and delicious!

    Posted 2/6/2020 by

  • Christmas review

    These were a gift to our kids. They have had Tomahawks before& loved them! We have yet to try them ourselves, but we plan to!

    Posted 12/31/2019 by

  • Great steaks

    Outstanding filets best I have ever had

    Posted 12/30/2019 by

  • Haven’t been disappointed yet!!!

    Christmas Eve tradition is tenderloin steaks for dinner. The Wagyu was amazing as always!

    Posted 12/30/2019 by

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