FILET MIGNON
- Filet Mignon, sourced from Aberdeen Angus (originally from Scotland) - the most sought after steak in steakhouses across the US - made increasingly popular across the US by Ruth Chris.
- Our grass-fed and alfalfa fed beef, pastured on alfalfa and corn, boast remarkable lean qualities This is a densely-textured, highly flavorful meat that also offers valuable health benefits.
- These cattle thrive on family-owned ranches, ensuring a quality product that reflects our dedication to sustainable agriculture.
- Perfect with potatoes and spinach when grilled to perfection.
- Our filet mignon and 2 inches thick and arrives flash freeze dried and uncooked.
- This cut, known by various names such as Tenderloin Steak, Tournedos, Filet Steak, Châteaubriand, and Bifteck, is derived from a non-weight-bearing area of the animal, resulting in minimal connective tissue and exceptional tenderness
- Steaks are flash-frozen and sealed in air-tight cryovac packaging,
- Beef is always free from antibiotics and hormones - consistently high level of quality and a typical lean-to-fat content of 80/20.
- Steakhouse quality
London Broil
- London Broil boast an exceptional 95% leanness steakhouses across the US - made increasingly popular across the US by Ruth Chris.
- This steak is almost always marinated.
- This steak is meticulously carved from the inside round muscle, making it one of the leanest cuts you can find.
- Marinate it with your favorite flavors and grilling it to perfection. After allowing it to rest for a brief four minutes, slice the London Broil Steak diagonally for an optimal dining experience.
- Perfect with potatoes and spinach when grilled to perfection.
- "London broil" is originally referred to as grilled flank steak although.
- modern butchers may label it 'top round" or coulotte.
- Steaks are flash-frozen and sealed in air-tight cryovac packaging,
- Beef is always free from antibiotics and hormones - consistently high level of quality and a typical lean-to-fat content of 80/20.
- Steakhouse quality