Filet Mignon translates from French literally to "Tender Filet" and there is not a more tender cut of beef; it's a scientific fact! At Southern Meat Co, we take it a step further by cutting only from the center-portion "barrel" of a 21-28 day wet-aged Upper 2/3 Choice Angus beef tenderloin and trimming to 1/8". We then pack in "cupped" vacuum packages to ensure product integrity is maintained during freezing and shipping. All of this attention to detail allows for fantastic steak uniformity, easier preparation, beautiful presentations, and a more satisfying eating experience. Pound per pound, filets are the most expensive cut of beef. Put your trust in Southern Meat Co to protect your "investment" and exceed your expectations!