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StovetopFilet 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.
There are fewer than 5,000 cattle from the original Japanese bloodlines. It’s from this select stock that we source our Wagyu beef. Raised on a small family farm in Ohio under the watchful care of the ranchers, these cattle spend their days grazing in all-natural pastures until they’re about 16 months old, when they switch to a diet of all-vegetarian high-moisture grains. The best of genetics combine with the advanced practices of holistic cattle ranching, resulting in a marbled beef experience that is second to none.
Best steak I’ve ever had!
Loved them at first I didn’t realize they were frozen but after a 24 fridge thaw they cooked perfectly really happy would definitely re order
Bought as a gift for my son. He’s a crazy steak lover and foodie and said it was the best he’s had.
Trimmed with care and great marbling
We buy all our steaks (and crab cakes) from Rastelli's.
These filets are their best. When out of stock I buy their Prime fillers. They Wagus are out of this world.
I've tried every online Wagu beef site. These are best quality of them all. I guarantee
