Wagyu Filet Mignon

The Filet Mignon has long held the crown as the most tender cut in all of beef, and for good reason. Nestled deep inside the loin, running along the vertebrae of the steer, this muscle does virtually no work throughout the animal’s lifetime. That near-total absence of movement means the muscle fibers never toughen up, resulting in the signature fork-tender texture the cut is famous for. As a general rule, the less a muscle moves, the more tender it will be, which is why a filet sits at the opposite end of the spectrum from heavily worked cuts like the shank, which require long, slow cooking just to become palatable.

What makes our Wagyu Filet truly exceptional is what Wagyu genetics bring to an already elite cut. The traditional filet’s one acknowledged shortcoming has always been its comparatively mild flavor, a consequence of its low fat content and inability to undergo dry aging. Wagyu changes that equation entirely. The breed’s renowned intramuscular marbling infuses each bite with a rich, almost nutty, deeply savory flavor that the standard filet simply cannot achieve on its own. The result is a steak that no longer asks you to choose between tenderness and taste; you get both, in full.

Like all filets, these are cut from a naturally small muscle, typically only 3 to 4 inches in diameter. That compact size allows for a satisfying, restaurant-worthy thickness without an overwhelming portion, and makes the filet an ideal canvas for a classic red wine reduction, a compound butter, or a few shavings of truffle.

These Wagyu filets are not USDA graded, as the standard American grading scale was not designed to capture the upper ranges of marbling that Wagyu cattle naturally produce. They are flash frozen and shipped to preserve peak quality.