Only 4-5% of all the beef produced in the U.S. each year qualifies for the USDA Prime designation which automatically puts this steak in rare company. We don’t stop there. As part of our complete USDA Prime range, this excellent beef is aged to perfection for the best flavor and tenderness possible. A master butcher hand selects the tenderloin and hand cuts and trims each perfect filet mignon. This Prime steak is a special cut with a deliciously mild flavor and amazing buttery texture possible. These are consistently our top selling steaks. Treat yourself and purchase Prime steaks online.
"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA
2 x 4 oz.
Perfect for: Synonymous with sophistication, the USDA Prime grade filet mignon is a great choice for those wanting to make any occasion that much more special. Cut from the tenderloin, the filet mignon is lean yet tender, so it is typically a can't-miss selection. Each filet is portioned at 2 inches thick and is steak-ready, so no additional trimming is needed. USDA prime is the highest USDA grade available, so each steak is prized for its marbling and texture.
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.
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: The correct spelling for multiple steaks is filets mignons.