Wagyu Filet Mignon Steak Marbling Grade:BC10 making this cut well suited

making this cut well suited for smoking

Delmonico steaks are less uniform and may have more seams than a traditional ribeye

beef-forward cut built for low-and-slow cooking

Perfect for roasting to get the bone marrow out for a compound butter

Wagyu Filet Mignon Steak Marbling Grade:BC10 making this cut well suitedThe Filet Mignon is our most tender steak, with a soft texture, classic beef flavor, and a lighter eating experience than a Ribeye or K. C. Strip. Filet is naturally leaner, but our Wagyu marbling adds the richness and tenderness that set this cut apart. Sear it over high heat, then finish gently to avoid overcooking. At 6 ounces, it is an ideal individual steak and a strong choice for anyone who wants tenderness without a heavy finish. Average