Filet Mignon, the most tender piece of meat on the bison, comes from the aptly named Tenderloin, a long thin strip that bisects two primals – the Sirloin and the Shortloin. Filets are cut from the smaller (forward) end of the tenderloin, where the meat is at its most tender – and most prized. On average, a 1000lb bison only yields about nine pounds of filet mignon, making it a particularly coveted cut.