Filet Mignon Grass Fed 4 - 8oz cuts : Red Gate Grocer

Our Choice 100% Black Angus Boneless New York Strip Steaks are richly marbled for great tenderness and a rich beefy flavor that you’ll savor with every bite.

The Piedmontese Sirloin Fillet comes from the larger part of the T-bone, where the strip steaks come from. Cut from the top sirloin, this is the leanest, most tender part, similar to a fillet mignon. What makes this perfection option is its quick cooking time and tenderness without the hefty price tag.

The Rib Steak is wildly popular because it is the most well-marbled of all the steaks. The center, Rib Eye, is abundantly marbled, tender, and delicious. On one edge of the steak is the Rib Eye Cap, which is considered by many to be the most delicious cut of beef and we would agree. The combination of the two is pure bliss for any steak lover.

Meat: Beef
Breed: Black Angus
Grade: Prime
Primal: Rib
Each Steak is Individually Vacuum Packed

Spain’s most prized possession in the form of a smooth, tan almond. Known as the “Queen of Almonds”, the Marcona is the most precious in Spain and is indigenous to the country.