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Known as the most tender cut of meat you can get!  4-6 ounces and at 1" thick, you won't be disappointed with this cut. 


Dry-aged for 16 days.  


What is dry aging?  

Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.

Filet Mignon

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