What makes the Wagyu-Angus Cross Filet Mignon special?

This steak combines the best of both worlds: Wagyu's rich marbling and tenderness with Angus's beefy flavor. Sourced from a top Australian program, it delivers a premium experience at an accessible price—making it one of Meat N Bone's best value offerings.

How should I cook this filet for the best results?

For optimal flavor and texture, cook quickly over high heat—grill, pan-sear, or sous vide then finish in a hot pan. Aim for medium-rare to medium to highlight its juiciness and tenderness.

Is this filet mignon easy to prepare for beginners?

Absolutely. The cut is rated easy to cook, requiring only simple seasoning and a hot sear to achieve steakhouse-worthy results at home.

What do customers say about this steak?

Reviews are overwhelmingly positive with a 4.9 out of 5 star rating from 75 verified customers. Customers praise its tenderness (knife optional), consistent quality, and exceptional taste. Notable quotes include: 'By far the best steaks we've ever had!' and 'Wonderful—very tender, knife optional.'

Where does this steak come from and how is it shipped?

The filet is sourced from Australia and may be delivered frozen to preserve quality. Meat N Bone offers free shipping in South Florida and delivers nationwide, with priority for overnight orders.

What is the size of this filet mignon?

This filet mignon is 5-7 ounces. While only 6oz and not perfectly center cut, these trade-offs allow Meat N Bone to offer a steak that truly punches above its price point.

What is Wagyu BMS 6+ grading?

BMS (Beef Marbling Standard) 6+ indicates the marbling score of the Wagyu beef. This grading system measures the intramuscular fat content, with higher numbers indicating more marbling, which contributes to tenderness, juiciness, and rich flavor.

How does this compare to USDA Prime beef?

The Wagyu-Angus Cross is an upgrade on a good USDA Prime steak. It combines the marbling and tenderness of Wagyu with the classic beefiness of Angus, offering superior flavor and texture while maintaining excellent value.

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Filet Mignon | Wagyu-Angus Cross

4.9

Rated 4.9 out of 5 stars

76 Reviews

$40.99 USD

Sold out

5-7 Oz

Quantity

DESCRIPTION

The Wagyu-Angus Filet Mignon is a filet from Wagyu and Angus crossbred cattle, selected from award-winning farm programs for marbling (BMS), pedigree and consistent quality. Filet is the most tender cut on the animal, and Wagyu genetics give it something a conventional filet usually lacks: visible marbling and real flavor.

Why This Wagyu-Angus Filet Stands Out

The tenderloin is the least-worked muscle on the steer, which makes it exceptionally tender, and also scarce, since each animal yields only a small amount. Traditional filet trades flavor for tenderness. The Wagyu-Angus filet keeps the tenderness and adds richness. Ours is portioned and hand cut from across the tenderloin, not only the center, for a refined plate with Wagyu-level texture.

Filet Mignon | Wagyu-Angus Cross

Our Wagyu-Angus Program

We source our Wagyu-Angus from select award-winning farm programs in Australia and the United States. Every program earns its place on three criteria:

Marbling (BMS): Every steak grades BMS 5+ on the Beef Marbling Score, the 1–12 scale used to measure intramuscular fat in Wagyu beef.
Pedigree: Cattle are crossbred from Wagyu and Angus genetics, and we choose partner programs based on the strength and traceability of their breeding.
Quality: Every lot is evaluated by our team before it reaches the case. If it doesn't meet our standard, it doesn't carry our name.

How to Cook a Wagyu-Angus Filet Mignon

Cook it fast over high heat. Sear in a cast-iron pan or on a hot grill until a deep crust forms, then rest 5 minutes. Finish with flaky salt, chimichurri or béarnaise.

Recommended doneness: Rare to medium-rare

Target internal temperature: 120–125°F for rare, 130–135°F for medium-rare.

Frequently Asked Questions

What is a Wagyu-Angus cross filet mignon?

It's a filet mignon from cattle bred by crossing Wagyu and Angus. It's as tender as any filet, with more marbling and flavor than a conventional one.

Is Wagyu filet mignon marbled?

Filet is naturally the leanest premium cut, but Wagyu genetics add visible marbling that a standard filet doesn't have. Our Wagyu-Angus filet grades BMS 5+.

What does BMS mean?

BMS stands for Beef Marbling Score, a 1–12 scale measuring the amount and distribution of intramuscular fat. Higher scores mean more marbling, tenderness and richness.

How does Meat N' Bone choose its Wagyu-Angus farms?

We partner with award-winning farm programs in Australia and the United States, chosen for their genetics and consistency. Every lot must meet the same standard before it reaches our case: BMS 5+ marbling, strong Wagyu-Angus pedigree, and our team's own quality review. Whichever program it comes from, the steak meets the same bar.

Sourcing: Award-winning Australian & U.S. Wagyu-Angus programs
Note: May arrive frozen.

Filet Mignon | Wagyu-Angus Cross