Dry Aged Filet Mignon Bone-In

The Filet Mignon is unquestionably the most tender of all Steaks. Embodying the melt-in-your-mouth quality with beautiful marbling, the tenderloin is the ideal steak for any occasion! These steaks are hand cut and trimmed with the bone left in for a stunning plate appearance and added flavor, which can only be obtained from bone-in cuts. These special steaks are hand selected USDA Prime Beef from one of the finest Black Angus producers in the United States, known for their high standards of land and animal stewardship and strict no-antibiotics or hormones policies. The Prime Grade certifies this steak has the highest level of marbling recognized by the USDA. Our Master Artisan Butchers hand select only the best tenderloins loins from this farm and trim them to perfection.

Our Master Artisan Butchers hand select only the best loins from this farm to be dry aged. It takes knowledge, patience, and experience to be able to properly dry-age beef of this high quality to create something truly special and unforgettable. Most retailers typically dry-age for 20-30+ days, if at all. This is because the longer beef is dry aged, the more difficult and critical it becomes to monitor the proper controls and process. Our Dry Aging program ages our cuts for a minimum of 35+ days, demonstrating the mastery of our Artisan Butcher’s craft and a rare tasting experience. They are truly a dining experience to remember!