Filet Mignon, Bone in

Grass-fed, grain-finished and locally-sourced Pennsylvania beef. 

WHY WE LOVE IT: The filet mignon is a highly sought after cut as it's extremely tender. We've decided to make a good thing better by leaving the bone on these guys. It's not something you'll see often, but we think the bone protects the meat, and who doesn't love gnawing on a bone post meal? 

• 12 oz per pack
• Bone in
• Frozen
• Shelf life: seven days in the fridge or up to one year frozen
• Let thaw in the refrigerator. Place in fridge in the morning for use in the evening

FROM THE CHEF: The filet mignon can be on the leaner side so we like it best cooked to medium-rare or medium. Use our steak guide or the reverse sear method to get a good sear on the outside, leaving some pink on the inside. Overcooking this steak could cause it to lose some of its amazing tenderness so if you're a "no pink in the middle" type of person, our dry-aged ribeye is just the steak for you. 

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.