Steaks from the tenderloin, or Filet Mignon, may be the best grass-fed has to offer. Unparalleled tenderness with just the right amount of dry-aged flavor complete a vicarious journey to fragrant Pahsimeroi mountain pastures. Cut to a near 2 inch thickness and hand shaped prior to blast freezing, they sure look good on the grill and perform more evenly with the shapely care we give them. You won't be disappointed, unless we run out (which we generally do every two weeks).
Find tenderloin/filet mignon recipes here!
