Filet Mignon (1 per pack)

What it's good for: 

Sear it in a hot cast iron with butter, garlic, and fresh thyme, about 3 to 4 minutes per side, then finish in a 400 degree oven if it's thick. Grill it over high heat and move it to indirect heat to finish. Either way, medium-rare is the move. The tenderloin has almost no margin for error past medium.

Pull it out of the fridge 30 minutes before cooking so it heats evenly and rest it 5 minutes after. Salt, pepper, and butter do most of the work. This cut doesn't need a marinade or a complicated rub.

Here's what you're getting:

This filet comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor most people expect from a good steak.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

The tenderloin is the least worked muscle on the animal, which is why filet mignon is as tender as it gets. Less marbling than a ribeye or strip, but the texture makes up for it. Grain finishing adds consistent marbling and familiar, rich flavor that makes this cut deliver every time without requiring anything fancy from the cook.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if plans changed last minute. Once thawed, cook within 1 to 2 days. You can refreeze if needed, though texture may be slightly different when you cook it later.