USDA Prime

Bone-In Filet Mignon 2"

$68.00
USDA Prime

Bone-In Filet Mignon 2"

$68.00
Description

Everything about this steak is spectacular. A USDA Prime filet mignon that is cut a full two inches thick. We've left the bone intact for the enhanced texture and juiciness that results from a bone-in steak.

Average weight: 1 lb.
 

  • Buy 4 for $64.60 each and save 5%
  • Buy 8 for $57.80 each and save 15%

Description

Steakhouses are judged by the thickness of their steaks. Our USDA Prime bone-in filet mignon is cut an impressive thickness of two full inches. A filet mignon this spectacular is right at home at any top steakhouse in the world. Each steak is thick-cut by hand by one of our master butchers for a finished steak that is stunning to behold. Cut from bona fide USDA Prime grade beef, this is not a steak that’s easy to source. Each magnificent bone-in filet possesses a tender buttery texture and the enhanced flavor and juiciness that results from a bone-in steak.

Beef Grading 101

This steak is USDA Prime, the highest level of marbling recognized by the USDA.

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.

Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 

RRGraphsNEWprimeNWCLR

Meatology

Loin_Primal

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. 

Fast fact: If you order a filet mignon in Franch, you might received a pork tenderloin. Instead, ask for the filet de bœuf

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Bone-In Filet Mignon 2"