Fillet Steaks are cut from the Tenderloin (not to be confused with the Shortloin). They are the most tender cut of beef, yet also the most expensive.
NAMP 190, Beef Tenderloin Boneless
Canadian AA, AAA, Certified Angus Beef
Aged to a minimum of 21 days
All exterior and wing fat is trimmed. The sideseam and silver skin is removed. The steaks are cut in full slices perpendicular to the grain.