Grassfed Filet Steak
This single-ingredient filet is grass-fed and grass-finished, then dry-aged for 10 days. The brand says its cattle are raised on pasture in Texas.
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Cut from the tenderloin, the filet (or filet mignon) is our most popular steak, hands down. This premium cut is less marbled than other steaks, but extremely tender. Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain. <span style="font-weight: bold;" class="Apple-converted-space" data-mce-fragment="1" data-mce-style="font-weight: bold;
No additives, added sugars, seed oils or flavourings found in the ingredient list.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.