Filet Mignon Kebabs | G1 Certified 45+ Dry Aged • 70% polyester

• 70% polyester

distinctive yellow fat

The Restaurant-Quality Alternative: There is a complete and total lack of restaurant-quality grass-fed and finished Angus beef in the US

The king of the steaks

Filet Mignon Kebabs | G1 Certified 45+ Dry Aged • 70% polyesterThe tenderloin is the most lean, tender part of the animal. There isnt that much of it per steer which is why its so expensive and coveted. When we cut it into perfect sized filets, there are left over pieces that we turn into kebabs and THEY ARE PERFECT . These can be grilled, used for fondue, make them on a skillet, in a pan, in the oven. It's actually great in a sandwich did someone ask Philly Cheesesteak sandwich? How about Tacos? Wrap them in our