Prime Bone-In Filet Mignon
American steakhouse quality, selected for marbling, tenderness, and flavor.
The steakhouse exclusive. USDA Prime bone-in filet — buttery tenderness with sweet, decadent flavor from the bone slowly rendering as it cooks.
- 🦴 Bone-In Filet Mignon
- USDA Prime, 100% Natural
- Pasture-Raised, No Hormones
With buttery tenderness and flavor enhanced by the bone, this highly prized filet is pure bliss!
This thick cut of meat is around 2” and is suitable for any special occasion or dinner party. Our Prime Bone-In Filet Mignon is 100% natural and contains no preservatives.
Our natural cattle are pasture-raised and fed a vegetarian diet of grass and grain, creating desirable fat marbling. We pride ourselves on flavorful, natural and humanely raised cattle. There are no added enhancers, antibiotics, or hormones that are administered in our premium beef products
BEHIND THE PRODUCT: Cut from the short loin, the Bone-In Filet Mignon is part of this little-used muscle, which results in the most tender
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
CUT: Bone-in Filet Mignon
ORIGIN: USA
BEST FOR: Tenderness with steakhouse presentation
PROFILE: Delicate and buttery
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
A rare bone-in expression of filet
Bone-in filet keeps the tenderloin’s signature softness while offering a more dramatic steakhouse presentation than a conventional filet.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.