Texas Grassfed Filet Mignon

Texas grassfed filet mignon, the most tender cut on the animal, butter-knife soft with delicate flavor. Available in 4 oz, 6 oz, 8 oz, and 10 oz singles. Cut from cattle raised the right way on Texas pasture, eating a grass and forage diet their entire lives. No grain. No antibiotics. No added growth hormones. The way beef used to taste before industrial agriculture changed everything.

About This Cut

The filet mignon comes from the tenderloin, the least-worked muscle on the animal. The texture is unmatched, butter-knife tender with a clean, refined flavor. Grass-fed beef from pasture-raised cattle develops a more robust, complex taste than grain-finished alternatives. You are tasting beef the way it was meant to be, before feedlots became the norm.

This filet is hand-cut by our USDA butcher, vacuum-sealed in BPA-free packaging, and frozen at peak freshness. Each steak ships frozen and arrives ready to thaw and cook.

Why Our Beef Is Different

Our cattle eat a grass and forage diet their entire lives, spending every day on open pasture. No feedlots, no grain finishing, no confinement. Born in Texas, raised in Texas, processed in Texas. We partner with a network of regenerative farms across the state, all family-owned and locally run.

No antibiotic use. No added growth hormones. No mRNA vaccines. No GMOs. No glyphosate, ever, applied to the pasture by our partner ranchers. By grazing cattle the way nature intended, we are healing soil, sequestering carbon, and producing exceptional grass-fed and grass-finished beef.

We are not certified organic, but our standard goes beyond conventional organic in important ways: 100% grass-fed and grass-finished (organic still allows grain), no glyphosate, no GMOs, no added hormone use, no antibiotics. Quality of the beef matters more to us than the certification on the label.

How to Cook Grass-Fed Filet Mignon

Filet mignon is extremely lean, so cooking method matters. Pan-sear in cast iron, grill over high heat, or broil. Because filet has so little marbling, consider wrapping in bacon or basting with butter to add fat and richness.

Grass-fed beef cooks roughly 30% faster than grain-finished beef. Watch your temperature carefully. Bring the steak to room temperature before cooking. Season simply with salt and pepper, sear hot for a good crust, then pull at 5 to 10 degrees below your target temperature. Rest for at least 5 minutes before slicing.

Target internal temperatures: 120 to 125 for rare, 130 to 135 for medium-rare, 140 to 145 for medium. We recommend medium-rare to preserve the tender texture.

Recipes Using This Cut

Put it to work in your kitchen:

• Roasting the Perfect Grass-Fed Beef Tenderloin
• Pan-Searing the Perfect Grass-Fed Steak

Common Questions

Is grass-fed filet mignon healthy? Yes. Grass-finished beef is leaner than grain-finished and carries more omega-3 fatty acids, more conjugated linoleic acid (CLA), and more vitamin E. The fat profile is closer to wild game than commodity beef.

Is grass-fed filet better than regular filet? The flavor is cleaner and more pronounced. The texture is just as tender. The animal lived a better life on open pasture rather than a feedlot. For most buyers, the difference is real once you taste it side by side.

How is the filet packaged? Each steak is hand-cut, vacuum-sealed in BPA-free packaging, flash frozen, and shipped with dry ice in insulated coolers. Stays fresh up to a year in the freezer.