Filet Mignon (Center Cut) | USDA Prime WagyuBMS7+ D-shape wood handle provides balance

D-shape wood handle provides balance

We sell brisket if you're after that

American lamb is typically grain-finished

The Butt: Ideal for carpaccio or thin-sliced applications due to its larger eye

and the bone is Frenched to give the steak its distinctive "handle"

Filet Mignon (Center Cut) | USDA Prime WagyuBMS7+ D-shape wood handle provides balanceMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful. This is the most lean, tender part of the animal, there also isnt that much of it per steer which is why its so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon. Our filets are cut as Chateaubriand. Wrap them in possibly the world's best BACON