This lean cut is a fairly rare steak cut from the chuck, or shoulder, of the cow. It is also known as a "Bistro Filet," and is best cooked quickly over high heat.
Firsthand Foods’ beef producers raise their cattle exclusively outdoors on pasture in accordance with NC State University Extension’s guidelines for pasture-raised and finished beef production. Their cattle graze on a diversity of plants, get plenty of exercise, and grow to their mature weight naturally. You can taste the difference these low-stress growing conditions impart. Our producers raise predominantly Angus cattle for their natural marbling. Through innovation and dedication, they have refined a set of pasture management techniques specific to southern growing conditions that consistently yield great taste, quality, and nutrition. Our beef is dry-aged a minimum of 12 days to optimize flavor and tenderness.