Filet mignon is a cut of beef taken from the smaller end of the tenderloin. In French, this cut is always called filet de bœuf, which translates in English to beef fillet or filet mignon.
Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.
Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.
Angus AAA Alberta Beef, Aged 40 days + well marbled, for maximum tenderness
We at PrimePlusMeats realize its not always easy on a fixed income to eat well and have started a campaign to help. We are partially subsidizing our feed the seniors package and are happy to do it. Our Weekly Foodbox (TM) will be delivered with Meat, Vegtables & Fruit at your door. Order now and see how easy it is.