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The Filet Mignon is by far the most tender cut of beef. It’s leaner than other steaks, but our USDA Black Angus Filet Mignons have great marbling, which makes them very flavorful. The barrel cut of the filet mignon is from the thickest part of the tenderloin. That is the ideal cut for cooking because it won’t overcook too quickly.
The Black Angus breed is also considered to be one of the top breeds for steakhouse cuts - this is NOT supermarket steak - this is a real treat!!
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