American (F1) Wagyu Filet

The filet comes from the tenderloin, a muscle that runs along the spine and does virtually no work during the animal's life. That means one thing: unrivaled tenderness. It is the most tender cut on the entire animal, full stop. A properly cooked filet doesn't need a sharp knife. It yields to a fork.

What makes our F1 Wagyu Filet different from any filet you've had before is the marbling. Conventional filets are lean by nature — beautiful in texture but sometimes mild in flavor. Wagyu genetics change that equation entirely. The first-generation cross of Japanese Wagyu and Angus brings fine intramuscular marbling to a cut that doesn't typically have it, adding a subtle buttery richness and depth of flavor that elevates an already exceptional steak into something truly extraordinary.

This is the cut for celebrations. For anniversaries, birthdays, and the nights when you want dinner to feel like an occasion. It's also the cut for the Tuesday when you've just earned it.

Raised on our Missouri pastures without hormones or antibiotics — from our land to your table.

How to cook it: Bring to room temperature before cooking. Season simply with kosher salt and cracked black pepper — nothing more is needed. Sear in a ripping hot cast iron skillet with butter, crushed garlic, and a sprig of fresh thyme. Baste continuously as it cooks, 2–3 minutes per side, then finish in a 400°F oven for 4–6 minutes until medium-rare. Rest for 5–10 minutes before serving. That's it. That's the whole recipe.

The most tender cut on the animal. Raised with care. Worthy of the moment.