There’s no steak more tender than a Filet Mignon, and no Filet Mignon more flavorful than these USDA Prime Antibiotic-Free Filets, from Ray’s private stock of domestic Black Angus cattle. They’re wet aged for 21 days, hand trimmed and portioned just right. It’s the most-coveted cut of steak for a reason.
*All products shipped frozen and are raw unless otherwise noted.
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Filet Mignon, the most tender piece of meat on the cow, 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 full Black Angus cattle only yields about one pound of filet mignon, making it a particularly coveted cut.
Raised on the farm where Ray Rastelli makes his home, these domestic Black Angus cattle graze in pastures of alfalfa and orchard grass under his watchful care. They’re hand-selected to ensure that they fit the unique characteristics that result in the marbling required to earn the distinction of USDA Prime Beef – a rank bestowed on only the top 5-6% of all beef. Like all of our products, they never receive any antibiotics, steroids or hormones. The result – decadently marbled steaks that are unparalleled in tenderness, juiciness and flavor.