About this Cut

Our Australian Angus filets are extremely tender and one of our leanest cuts. The filet mignon or tenderloin, is not known as much for its butteriness and flavor-fulness like some of our other cuts, however, it is renowned for its incredibly soft texture and true beef taste. These Angus cows are raised in Australia, therefore they do not have a USDA Prime label, but they bring the same exact quality and flavor. Adding additional ingredients takes this cut over the top. It is delicious when cooked and seasoned with salt, and is one of the best cuts for raw dishes like beef tartare and beef carpaccio. This cut is perfect for anyone looking for a more affordable filet that eats just like prime.

Cooking Method: Best seared quickly in a cast iron pan over high heat. Can be finished in the oven at 350°F. Don't forget to top it off with any one of our four special JPM kosher salts. 

Recommended Temperature: 125-130°F (52-54°C) for medium-rare.

Australian Angus Cattle

Angus beef is renowned for its superior quality and flavor, primarily attributed to the breeds unique characteristics. Originating from Scotland, Angus cattle are known for their high marbling. This marbling is a key factor in the beefs flavor profile, making Angus beef a preferred choice for consumers and chefs alike. The breed's genetic predisposition for marbling, coupled with its ability to thrive in various climates , contributes to the consistent quality of meat. These cattle are less prone to illness and are healthier overall which contributes to the top-tier quality of beef. Australia is recognized for producing some of the finest quality Angus beef in the world. Australian Angus Cattle are raised under strict quality standards that emphasize animal welfare and sustainable farming practices. The country's diverse climate and rich pastures provide an ideal environment for raising Angus, allowing for optimal growth and marbling.

Antibiotic and Hormone-Free Beef

All of our cows are raised free of any hormones or antibiotics. This practice ensures that the meat is as natural as possible, reducing consumer exposure to these substances. The absence of antibiotics in the raising of these animals helps prevent the development of antibiotic-resistant bacteria, a significant benefit for public health. Additionally, hormone-free meat often has better taste and quality. By choosing antibiotic and hormone-free meat, consumers support more natural animal husbandry practices and contribute to a healthier environment, while also enjoying safer and more flavorful meat.

Grass-Fed, Grain-Finished Beef

Not to be confused with 100% grass fed beef which tends to be much leaner and have more of an earthy flavor. Our beef is grass-fed, grain-finished which offers a unique balance of flavor and tenderness, combining the best aspects of both feeding practices. These cattle are raised initially on pastures, where they graze on a natural grass diet. Towards the end of their lives, these cattle are transitioned to a grain-based diet, which enhances marbling — the intramuscular fat that makes beef juicier and more flavorful. This allows for a healthier cow, while still achieving the tenderness and delicious beef flavor that comes from a diet of grains.

This method not only improves the meat’s tenderness and palatability but also allows the beef to retain some of the health benefits of being grass-fed, such as higher levels of omega-3 fatty acids and antioxidants compared to conventionally raised beef. Consumers who choose grass-fed, grain-finished beef enjoy a product that strikes a desirable balance between health benefits and culinary appeal, making it a popular choice for those looking to enjoy high-quality, flavorful beef with enhanced nutritional properties.