16 results for "(4) 8oz Wagyu Filet Mignon - must-have, highly prized luxury beef is the best in the world" between $25.00 and $250.00

All Natural. Aged for up to 28 days. Steak and Prime Rib Seasoning packet included. Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more. Steaks are individually wrapped.

Kobe Beef - 8 oz. Filet Mignon Steak - Marble Score 5 There is beef and then, there is Kobe Beef. On regular basis we get a very small supply of Kobe Beef from Japan. Absolutely perfect in smell, color, texture and flavor. Beef that’s fine enough to call "Cream of the Crop". Guaranteed to be the best steaks of your life! Our Kobe Filet Mignon Steaks are juiciest and tender of all the steaks. This marvelously rich, yet mellow boneless cut comes from the heart of the short loin where the most abundant...

Click for Large View 6pc 8oz Filet Mignon From the heart of the tenderloin 6pc 8oz Filet Mignon - 1 � inches thick Hand selected from the finest naturally aged USDA choice corn-fed beef, our steaks will please even the most discriminating steak lovers. Frozen and individually vacuum packaged to preserve flavor and tenderness. Served in many of Cleveland �s finest restaurants. $99.95 QUANTITY: The selected item is out of stock, please select a different item or combination

Less than 2% of all beef can be called "USDA Prime" - this is the best of the best, or in other words, the "Angelina's" of steak!

The Filet Mignon is the most tender and succulent type of beef and is the most commonly sold menu item in fine steakhouses around the country. For a fraction of what you would pay in those fine dining establishments, you can purchase your very own aged tenderloin filets and enjoy them at home.

Cut like filet mignon, these buttery steaks come from prime Australian cattle finished for a minimum of 300 days on a special Japanese formulation of grains to produce an incredibly marbled, high quality product. This finishing along with superior Wagyu genetics leads to butter knife tenderness. Wagyu is graded by independent assessors who expertly grade marbling levels in the Wagyu Beef tointernational standards. Each of the valuable prime cuts are then specially sorted using the AAco Wagyu Grading...

From the tenderest muscle on the animal, these 100% grass fed tenderloin steaks from Estancia are featured on some of the most exclusive menus in Northern California and Europe! When you combine this tenderness with the breeding of Hereford fed on straight green grass you now have a prized steak that has a wonderfully flavorful earthy finish. A staple at the famous El Raigon steakhouse in San Francisco!

Our Kobe Filet Mignon Steaks are juiciest and tender of all the steaks. This marvelously rich, yet mellow boneless cut comes from the heart of the short loin where the most abundant marbling, tender texture and succulent taste is found. This steakhouse classic goes by several different names such as "Tenderloin steaks" as well as "Chateaubriand". Bottom line: This is a boneless steak cut from the top loin, the most tender section of beef.