Filet Mignon (Center Cut) | USDA Prime Eye Round Blade material: Sus420J2

Blade material: Sus420J2

this brisket gives you complete control over your cook

This product has been aged for 30+ days to improve tenderness and flavor

We recommend oiling the grates well and cooking skin-side down first to prevent sticking and achieve a crispy finish

For cooking Spanish sole

Filet Mignon (Center Cut) | USDA Prime Eye Round Blade material: Sus420J2Midwestern 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 isnt 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 possibly the world's best BACON