Double R Ranch filet mignons are cut from hand selected, perfectly aged tenderloins for a mouthwatering finished flavor and a fine buttery texture.
The filet mignon, also known as tenderloin steak, is universally regarded as luxurious, decadent, and the leading cause of steak envy at restaurants everywhere. Located between the sirloin and the rib, the tenderloin is aptly named since it is simply the most tender beef cut. Double R Ranch filet mignons are cut from hand selected, perfectly aged tenderloins for a mouthwatering finished flavor and a fine buttery texture. Each steak is hand-trimmed to minimize waste and create the best plate presentation possible. These are consistently our top selling steaks.
"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, Washington
Filet mignon is a steak cut from the tenderloin. It’s the most tender of all steaks and is known for its buttery, mild flavor. This is also sometimes called a tenderloin steak.
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 margling 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 Â Â Â USDA Prime
BMS 6 to 8 Â Â Â SRF Black Grade
BMS 9+Â Â Â Â Â Â Â Â SRF Gold Grade
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.Â
Fast fact: Filet mignon sounds French, but American writer O. Henry is credited with coining the word in a short story written in 1906.
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.
