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  • SRF American Wagyu Filet Mignon Gold 6oz
Snake River Farms

 

Snake River Farms Gold Grade Filet Mignon

Our Gold Grade tenderloin steak is the ultimate filet mignon. Gold Grade steaks represent the highest level of marbling offered by Snake River Farms. These filets are available in limited quantities and maintain the traditional flavor that American palates love combined with the tender, buttery essence of Japanese Wagyu beef. The filet mignon is the number one selling Gold Grade steak for good reason - it is even more buttery textured than our Black Grade filet mignon. This filet is so tender and juicy it can be cut with a butter knife.

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.

Preference Description Internal 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.

SRF American Wagyu Filet Mignon Gold 6oz

$53.00

Availability: In stock

  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight: 6 oz.
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped 
  • Product ships frozen and will arrive partially thawed or chilled

 

 

Snake River Farms Gold Grade Filet Mignon

Our Gold Grade tenderloin steak is the ultimate filet mignon. Gold Grade steaks represent the highest level of marbling offered by Snake River Farms. These filets are available in limited quantities and maintain the traditional flavor that American palates love combined with the tender, buttery essence of Japanese Wagyu beef. The filet mignon is the number one selling Gold Grade steak for good reason - it is even more buttery textured than our Black Grade filet mignon. This filet is so tender and juicy it can be cut with a butter knife.

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.

Preference Description Internal 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)

  • 6oz. Wagyu Filets

    Best steak ever! My kids picked steak over turkey or ham for Christmas dinner. I pan seared them on the Big Green Egg. I used butter, garlic and rosemary for the sauce. You will love it!

    Posted 1/3/2019 by

  • New Years Eve

    sous vied 1 hr , seared in cast iron skillet 1 min per side. Best steak we have ever eaten....thank you S.R.F.

    Posted 1/2/2019 by

  • Best steak ever

    Tasty, juicy, never had anything so good!

    Posted 12/31/2018 by

  • Best Steaks

    Had the filets and ribeye for Christmas dinner, best steaks we ever had. We sous vide the steaks and they rivaled the best steaks we’ve had at our favorite Chicago steakhouse.

    Posted 12/30/2018 by

    SRF Team : We love the sous vide method! Thank you for sharing your experience with these cuts, Worp4!

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