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USDA Select

Filet Mignon

    

Filet mignon is the king of cuts. Our filets are dry aged for 28 days, creating a tender and flavorful experience unlike any you’ve had before. Bring Michelin-star dining to your home for the ultimate celebration dish.  

Dry aged for 28 days. 
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Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we would like to hear about any issues you’ve had, or if there was a problem with your order, and how we can make it right. Email support@slickhornranch.com or Call +1 801-215-9211 so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Grill It

Cooking Instructions

For a better-than-steakhouse filet, pan sear until medium rare. This cut is best
cooked quickly over high heat. Ensure your steak is fully thawed and room
temperature before cooking. Salt in advance.

Preheat your oven to 350° F. Heat an oven-safe pan on the stovetop to high heat. Add a neutral oil with a high smoke point. Place the filet in the center of the pan
and resist the urge to move it for 1-2 minutes, depending on the thickness.
When the steak releases (aka perfect crust, good job), flip it. Add butter and
aromatics to the pan, and then baste your steak as it completes the sear.

Add the entire pan to the oven until it reaches your desired temperature, though we recommend between 130° to 135° F (remove from the heat at 125°). And PLEASE let it rest for eight minutes.

Slickhorn Style: Béarnaise Sauce

Serve It With: Roasted Potatoes and Blanched Asparagus

Pair It With: Rich Reds with Deep Tannins, or a 12+ Year Scotch

Where am I from?

Loin Primal

The loin primal is in the lower back and includes many fan-favorite cuts and steaks. The two sub-primals are the sirloin, which has sirloin steaks and tri-tip, and the short loin, which has famous steaks like the filet mignon, New York strip, and more.

Field to Table
Ethically Raised