FILET MIGNON - 30 DAY DRY-AGED

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$17.50
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$17.50
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Size: .3 to .39 lbs

Only 7 left!

Indulge in the rich, bold flavor of our FILET MIGNON - 30 DAY DRY-AGED. Made from the finest angus beef, this beef filet has been aged to perfection for 30 days, resulting in a tender, melt-in-your-mouth experience. Elevate your dining experience with the extended dry age process and savor the delicious benefits.

This 30 day dry-aged filet is the most tender part of a beef. Very lean and flavorful.

1.75 - 2 Inch Thick Cut Steak


Meat Grilling Temps and Tips

Pasture Raised 100%
Grass and Non-GMO Grain Fed Premium Beef
Raised Without Hormones or Antibiotics
Dry-Aged 30 Days
Premium Vacuum Packaging
USDA Inspected
Why is this cut always out of stock? The tenderloin is the most sought after piece of beef. Each finished beef has only two tenderloins that range from 4-6 pounds each. 
Almost all of our filets go to our farm club members. Members get first pick when it comes to our specialty cuts.
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    FAQs

    Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

    Poultry

    • Dark meat (thigh, leg): 170º to 175º
    • White meat (breast, wing): 160º to 165ºF

    Fish

    • Medium-rare: 120º
    • Medium: 135º

    Beef & Lamb

    • Rare: 125°
    • Medium rare: 130° to 135°
    • Medium: 135° to 140°
    • Medium well: 140° to 150°
    • Well done: 155+°
    • Ground: 160°

    Pork

    • Medium rare: 145°
    • Medium: 150°
    • Well done: 160°
    • Ground: 160°

    COMING SOON!