The most tender steak on the animal. Filet mignon is cut from the tenderloin, a muscle that does almost no work, which is why it cuts like butter. It’s lean and mild rather than heavily marbled, so the flavor is delicate — this is a steak you season simply and don’t overcook.

How to cook it: Take it out of the fridge 30 minutes ahead. Salt it well, sear hard in a screaming-hot cast iron skillet 2 to 3 minutes a side, then baste with butter, garlic, and thyme. Pull it at 130°F for medium-rare and rest 5 minutes. Don’t take a filet past medium — there isn’t enough fat to carry it.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.