Description
Buttery, juicy, mild—one bite and you will understand why it's such a popular cut. This beautifully marbled prime filet mignon needs little fussing—just season well with salt and pepper, then sear in a very hot pan (cast iron is best). We like to serve it with a simple sauce of red wine flavored with shallots and garlic.What does Prime Reserve mean?
It means you're getting the best beef sourced exclusively from local farms. Less than 2% of all beef produced in the U.S. is certified as USDA Prime, so the cuts are always limited quantity and the highest quality.Our Local Angus program sources cattle from a coalition of small family farms throughout the Mid-Atlantic* region who feed their cattle a diet primarily of grass for most of their life, but finish the cattle with grain. Every farm in this program is independently audited to ensure the best standards of care for the animals, making sure they are never fed antibiotics, added hormones, or animal by-products.
*More than 90% of the cattle comes from NY, NJ, PA, DE, MD, VA, and WV, but in winter and occasionally if in short supply, the program is supplemented with cattle from North Carolina and Ohio.
- Nutrition
Saturated Fat
3g
