Midwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful.
This is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon.
Our filets are cut as Chateaubriand. Wrap them in our awesome BACON and enjoy them even more. This filet is CENTER-CUT.
Best for: Grilling, Braised, Pan-Seared
Best Cooked: Medium-Rare, Medium
We suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.
Source: US MidWest
All of our products are aged for 30+ Days
This item MIGHT be delivered frozen.