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Filet Mignon (4 oz.) - 2 Pack

American Wagyu Black Grade

Filet Mignon (4 oz.) - 2 Pack

$53.00

American Wagyu Black Grade

Filet Mignon (4 oz.) - 2 Pack

$53.00

Description

Snake River Farms petite filet mignon are 4 oz. portions perfect for smaller appetites or to pair with additional center-of-the-plate items. Like all our Snake River Farms filets, these are hand-cut, hand-trimmed and perfectly portioned. These 2 steaks will be in 1 package.

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Description

Beef Grading 101

Meatology

Description

These petite filets are every bit as tender and delicious as our larger filets mignons, but their smaller size let you go from grill to plate quickly. Our American Wagyu filets mignons are famous for their buttery texture and mild beef flavor. Also known as a tenderloin steak, our filet mignon is so fine grained it can be cut with a fork. Equally mouthwatering simply seasoned with just salt and pepper or topped with a savory sauce. These are a wonderful way to wake up weeknight dinners or to create memorable meals for your next special occasion.

Beef Grading 101

This steak is American Wagyu Black Grade, rated 6 to 8 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: The correct spelling for multiple steaks is filets mignons.