California Reserve Filet Mignon
The Filet Mignon is undeniably the most tender cut of all; truly in a class all its own with regards to this characteristic. This tenderness is a result of where the muscle is located in the animal. Tucked inside the loin, running along the vertebrae of the steer, it experiences almost zero movement during the animal’s lifetime. This lack of motion is what makes it so tender – because the muscle fibers are doing little to no work, they refrain from toughening up. A good rule of thumb to keep in mind when purchasing meat, is to remember that the more movement the muscle had, the more tough the cut will be. This is why cuts like the shanks (the legs of the animal) must be slow cooked in order to break down the muscle fibers.
Generally, the Filet Mignon is a much smaller steak than the other premium cuts, usually only 3-4” in diameter. But this small size is also a big plus, because you can get a nice thickness without an overwhelming portion. The small diameter of the steak ultimately is the reason you won’t usually see filets cut over 10oz – at larger portion sizes, you’ll run into a situation where the height of the filet exceeds the width, and at that point it’s better to treat it as a roast than a steak.
If there is a negative to this steak, it would be that it will not deliver the intense flavor that some of the other steaks do. But herein lies the subtle beauty of this cut; it provides the perfect blank canvas for any number of finishing sauces.
USDA PRIME: Our Filet Mignon Steaks are graded USDA Prime, the top tier of quality in the US.
HOLSTEIN CATTLE: these Filets come from Holstein Cattle, raised in California predominantly in the SE corner of the state. The size (diameter) of Holstein steaks will be smaller than the Angus which will allow for a thicker steak.
SHIP FRESH: We cut these steaks fresh the day we ship out, and once they are received they are good for 4-5days in your refrigerator, or 6-7months in the freezer. Each of the two steaks are vacuum sealed individually before being packed into the gift box
UN-AGED: Becuase the tenderloin muscle has very little protective covering (such as fat or bone), we do not dry age these steaks.