Steak IQ: Filet Mignon

For most of my life, a steak was just a steak.

I hadn’t paid attention to what part of the beef it came from, or that different cuts cook differently. I definitely wasn’t thinking about what it ate, or when and how the animal is harvested (it makes a difference).

It’s just another example of how far removed we are from our food.
But when you get closer to your food—when you know the farmer, the pasture, the process—it’s worth becoming a little more knowledgeable.

So let’s start with one of the most prized cuts: filet mignon.

🥩 What makes filet mignon special?

It comes from the tenderloin, a long, narrow muscle that does very little work. That’s why filet is known for its incredible tenderness. You can slice it with a fork.

It’s also:

• Very lean, with minimal marbling.
• Mild in flavor, making it ideal for herb butters, reductions, or a bacon wrap.
• Usually served thick (1.5"-2") and cooked rare to medium-rare.

Why our filet mignon is different

Prairie Foods beef is 100% grass-fed and grass-finished, raised on diverse pastures with no hormones, no antibiotics, no GMOs. That means more nutrients, a cleaner fat profile, and real flavor that reflects the land. We aim to harvest in the late summer and early fall, for the most part, because that is when the animal is at its peak. We minimize stress on our animals and do the harvesting ourselves.

Because of our approach, every cut is more than just meat — it’s a reflection of healthy soil, well-managed cattle, and respectful butchering.

Give our filet mignon a try! Or better yet? Try a few different cuts side-by-side and pay attention to differences in flavor, texture, and how you feel after.

When you really taste your food, you start to appreciate just how much it matters how it was raised. That’s the beginning of Steak IQ — and once you start noticing, you can’t go back.