Filet
It has almost NO FAT but it is not chewy/tough at all unlike you imagine when you talk about red-lean meat. In fact, it is really tender and juicy. It is one of the most expensive cuts. Compared to other cuts, it is a bit higher in price. Despite that, it is a very popular cut that has the best lean flavor and tenderness.
Filet's FAQ
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Which Part is Filet from?It is a very tender part along spine of cow. The amount you can get is about 3% of one whole cow. It doesn't move much, the muscles are really thin/fine that make it very tender and juicy. The center part is called "Chateaubriand" and it is the most expensive cut.
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How should I Cook it?Depends on how thick it is. But first we recommend slow-cook then sear on high-heat as a finish-up. Searing it on high-heat from the beginning also works and quicker. However, it easily gets tough if you overcook it. Medium-rare is the best.
Filet's Review
Petite Filet Mignon (180g)
焼いてる匂いから美味しそう！
このグラスフェッドビーフを知ってから他のものは食べたくない!このお肉を焼く時からもう美味しい匂いでたまりません!
味もお肉の匂いもいい感じです。セールの時に工夫して購入するようにしています。
けっこう頻繁にセールあるので助かります。
100% Grass-fed Tenderloin Filet Off-cuts (250g)
赤身の旨味
お安いときに毎回リピートしています。たくさん食べてもお腹にもたれません。
赤身の旨味最高。
100% Grass-fed Tenderloin Filet Off-cuts (250g)
最高でした！
厚切りステーキより調理が簡単で、味はステーキと同様にとても美味しく、これ以上、言うことなしです！
100% Grass-fed Tenderloin Filet Off-cuts (250g)
調理しやすかった
切り落としになっているので短時間で調理でき、柔らかさも予想以上で美味しくいただけました。
Filet Tenderloin Block (500g)
Good meat bad cut
I keep ordering filet steaks but ending up with uneven ends so I tried this larger cut. Not only was it an end piece, but it wasn’t even cut straight, so I only got two very small nice steaks out of it. Good taste though!
