Whole Beef Filet Tenderloin

The same muscle as Filet Mignon, this is the most tender cut on the animal, but kept whole for maximum wow factor. It’s a showstopper in both flavor and presentation. Crowd pleaser? Every time. 

Keep it whole or slice it into custom cut Filet Mignon Steaks.

Dry aged for at least two weeks, vacuum sealed, and flash frozen for peak freshness. 

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