Filet Mignon (Center Cut) | USDA Prime charcoal This isn’t just beef—it’s a

This isn’t just beef—it’s a masterclass in craftsmanship

Where are these lamb chops sourced from

Why You'll Love It:

leaner alternative to pork ribs

Filet Mignon (Center Cut) | USDA Prime charcoal This isn’t just beef—it’s aMidwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful. This is the most lean, tender part of the animal, there also isnt that much of it per steer which is why its so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon. Our filets are cut as Chateaubriand. Wrap them in possibly the world's best BACON