8oz Filet mignon Certified Angus Beef USDA center-cut

8oz Filet mignon Certified Angus Beef USDA center-cut

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Description
Certified Angus Beef (CAB)  Beef Loin Tenderloin Steak is full side muscle off, skinned, known better as center-cut filets. The denuded is pre-cut for better portion control. Each portion arrives at your establishment vacuum-packed to preserve freshness and flavor, while consistent portion sizes allow for better menu planning.• Boneless center-cut filets are vacuum sealed for freshness
• Center-cut filets weigh 8 oz. 
• Filets are portion cut to a weight specification
• One serving is 1 steak
• Certified Angus Beef USDA program (G-1); NAMP# 1190B
• USDA Choice  (Modest or higher marbling)
• Medium to fine marbling; 30 months of age or less
• Quality and appearance (superior muscling, no dark cutters, no visible hump 
• steak is frozen, it is recommended that you thaw in a pan, thawing in a pan or under refrigeration for at least 24 hours
• Always be sure to plan ahead by knowing the cut of the steak being cooked. Maintaining flavor and tenderness is the goal so never overcook. Be sure to reheat your grill or broiler to high. Charcoal grill coals should be ashy grey and red-hot. Using a cast iron skillet, be sure the pan is hot but not smoking. Season your steak with salt and pepper or a blended mix to taste. Lightly oil your cooking surface
• Considered cooked when internal temperatures reach 145°F to 160°F
• Store at 28°F to 34°F
• Avoid breaking the cold chain by keeping items properly refrigerated
• Recommend freezing product 
• Keep raw meat away from other fresh foods
• Steaks were produced in a federally inspected meat plant and have passed all inspection requirements for wholesomeness
• Cooking Filet Mignon on the grill or in a pan is easy and only takes a few minutes! Top them with caramelized onions, sautéed mushrooms, or your favorite steak sauce to add another layer of flavor