Snake River Farms

 

AMERICAN WAGYU FILET MIGNON WITH CHEF’S GOLD

The American Wagyu filet mignon is our top selling steak for good reason. Each hand-cut steak is perfectly proportioned, has a fine velvety texture, and a wonderfully mild flavor. The tenderloin, where the filet is sourced, is an extremely lean section of beef and does not respond well to dry-aging. To add the essence of dry-aged flavor to our filets, this unique duo of steaks includes two generous portions of Chef’s Gold.

Prime Food Distributor, our dry-aging partner, carefully isolates USDA Prime tenderloin fat which has a unique brittle composition. This singular fat is hand-trimmed, ultra-fine ground, formed into even-sized cylinders and is dry-aged. Use Chef’s Gold in the final stage of cooking to add a rich, buttery aroma and a concentrated beef flavor. The combination of American Wagyu and Chef’s Gold elevates the flavor profile of our filet mignon to an exceptional eating experience.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

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.

PreferenceDescriptionInternal 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.

2 - American Wagyu Filet Mignon with Chef's Gold

$149.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 10 oz. per steak
  • Two filet mignon and Chef's Gold portions per package
  • Steaks are not dry-aged
  • Chef's Gold imparts flavorful dry-aged essence
  • 100% natural, no added hormones
  • Each steak is hand cut by a master butcher
  • Individually wrapped
  • Product ships fresh using Expedited Shipping

 

 

AMERICAN WAGYU FILET MIGNON WITH CHEF’S GOLD

The American Wagyu filet mignon is our top selling steak for good reason. Each hand-cut steak is perfectly proportioned, has a fine velvety texture, and a wonderfully mild flavor. The tenderloin, where the filet is sourced, is an extremely lean section of beef and does not respond well to dry-aging. To add the essence of dry-aged flavor to our filets, this unique duo of steaks includes two generous portions of Chef’s Gold.

Prime Food Distributor, our dry-aging partner, carefully isolates USDA Prime tenderloin fat which has a unique brittle composition. This singular fat is hand-trimmed, ultra-fine ground, formed into even-sized cylinders and is dry-aged. Use Chef’s Gold in the final stage of cooking to add a rich, buttery aroma and a concentrated beef flavor. The combination of American Wagyu and Chef’s Gold elevates the flavor profile of our filet mignon to an exceptional eating experience.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

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.

PreferenceDescriptionInternal 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)

  • Wow!

    These were some of the best steaks I’ve had!
    I commonly eat at higher end restaurants, and I know what a good steak should be. Theses truly were some of the best.
    I reversed seared them. Oven at 225 for about an hour (meat at 120 ) then seared for about 1.25 min per side rested for about 5min. Sliced them and served ! So easy so good.
    Only salt and pepper season.
    Wow is all I can say.

    Posted 7/30/2018 by

    SRF Team : Yum- Your steaks sound delicious! Thank you for taking the time to write a review, we love to hear from our customers!

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