1 3

Fullblood Wagyu

Filet Mignon

     Best Seller

Prepare for decadence. Filet mignon is the king of cuts, and Diamond Wagyu is the king of beef. Buttery, delicate marbling laces through tender and flavorful meat for an experience unlike any you’ve had before. With rich flavor, these Wagyu filets bring Michelin-star dining to your home for the ultimate celebration dish. Includes two steaks.

Ships frozen with an average weight of 15.7 oz.

Grade

FREQUENTLY BOUGHT TOGETHER

Filet Mignon
Sirloin Tip Roast
Ground Beef Patties

This cut: Filet Mignon (Diamond II)

    

Sirloin Tip Roast (Diamond II)

    

Ground Beef Patties

    

Total price: $183.97

Grade

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’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Email support@slickhornranch.com 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.  

Sear It

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 for the 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.

Fullblood Wagyu

Part of a Delicious Diet

Our beef is packed with protein, iron, B-vitamins, and zinc. And, Wagyu specifically has higher levels of certain mono-unsaturated fatty acids, like oleic acid.

Wagyu can be part of balanced diet in moderation, but if you're concerned, talk to your doctor to find out what that means for you. Source: Korean Society for Food Science of Animal Resources
Field to Table
Ethically Raised

F.A.Q.

You've got questions, and we've got answers. Something you want to know not on our list? Contact us so we can help you out.

What does “fullblood” vs. “American” wagyu mean?

Fullblood Wagyu means the cattle have traceable and verified Japanese Wagyu lineage all the way down to their toes—that’s 100% delicious Japanese marbling. American Wagyu is a crossbreed of Japanese Wagyu and other types of cattle.

But really, it’s all about your preference! Some folks prefer eating small portions of rich, buttery fullblood Wagyu while some prefer the meatier American Wagyu. If you’re not sure what to pick, use our Diamond system as a guide.
Diamond I has a lower marbling-to-meat ratio, and Diamond III has the highest fat
content.

What does Diamond grading mean?

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.   
What temperature should I cook my beef to?

Here are the basics:

Rare Internal Temperature: 120-125°F (49-52°C) 

Medium Rare Internal Temperature: 130-135°F (54-57°C) 

Medium Internal Temperature: 140-145°F (60-63°C) 

Medium Well Internal Temperature: 150-155°F (66-68°C) 

Well Done Internal Temperature: 160°F (71°C) and above 

For more in-depth information, check out our Guide to Beef Cooking Temperatures and More.
How long does it take to thaw? How long does it last after it’s been thawed?

It’s simple stuff. The bigger the item, the longer it takes to thaw. Most items thaw within 24 hours, but big ol’ roasts and briskets can take longer. The USDA recommends that you keep thawed beef in the fridge between 3 to 5 days.

Give yourself enough time to fully that your meat in the fridge AND enough time to let it come to room temperature before cooking. This allows it to cook more evenly and generally improves results.  

A little discoloration is normal, with parts of the meat that are slightly darker. However, if your beef seems “off” – aka slimy, sticky, stinky (think ammonia or sulfur), or a strange color – that’s a bad sign. Contact us so we can make it right!
Can I change or cancel my order?

We do our best to be flexible, but 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 it’s way to you!

My order is not up to my satisfaction. What do I do?

Tell us about it! If you didn’t love your order, we want to know why so we can make it right. Contact us so we can get started.

 
How do you handle returns?

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

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Contact us
so we can make it right!