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Grass-Fed Bison Filet Mignon

| (2) 6 oz. filets

Bison, America’s original red meat, is often described as incredibly tender with sweet undertones. Our Grass-Fed Bison Filet Mignon come from a ranch in Colorado and are finished on both grass and grains for the perfect amount of marbling. Add these to the menu for a truly American meat experience!

* Bison meat is very lean, be careful to not overcook as product can dry out easily. For best results thaw under refrigeration. Use within 5-7 days. Cook steak according to a meat thermometer rather than a timetable. Remove steaks from grill, pan or oven 5 degrees before desired doneness. Let steak rest 5-10 minutes before serving. Rare 125-130 degrees, Medium Rare 130-145 degrees, Medium 140-145 degrees, Medium Well 150-160 degrees, Well - 160-170 degrees

Product Tour

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.

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