BF106
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Returning by end of April
No need to wrap this steak in bacon, this filet mignon is among the most tender and delicious cuts available from the Morgan Ranch.
This thick, full-flavored cut is very soft in texture and as you will see even the dullest of steak knives will cut through without a problem.
Any full-bodied, dry red wine will complement the richness of this premium steak.
This is the kind of steak that sits high up on the expensive side of the menu of any upper scale steakhouse. This is the kind of steak made for special occasions you get dressed up for.
All this steak needs is quality salt and pepper. For best results let the steak breathe and have it reach room temperature just shortly before cooking. The skillet and the charcoal or gas grill yield excellent results. Best served medium rare!
| Contents | 1 pack contains 1 steak |
| Weight | Approx. 180g (6.3 oz.) |
| Serves | Serves 1, can be sliced and served on the plate for several people at the BBQ. |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 12h In ice-water: approx. 1h |
| Cooking Method | Grill, cast-iron skillet, sous-vide, fry-pan or oven |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Tenderloin steak |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Cut from | Tenderloin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
| Cattle Breed | Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate from the American Wagyu association. |
| Farm/Ranch | Morgan Ranch |
| Region | Nebraska, USA |
| Breeding | All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource. |
| Raised by | Dan Morgan and family |
| Farming Experience | Since 1934, Certified American Wagyu since 1992 |
| Feeding | Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Steroids | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
| Imported by | Horizon Farms, Inc., Japan |
| Imported from | Morgan Ranch Inc., USA |
Completely defrost steak in the fridge. For best results: shortly before cooking open the pack and place on the countertop until steak has reached room temperature.
Although soft like butter and lean the tenderloin usually has slightly less flavor than the rib or strip loin cut of beef and therefore the filet is usually wrapped in bacon for additional taste. For the Morgan Ranch filet steak, we recommend using good quality salt and pepper. For an additional taste, you can add a whole garlic knob sliced in half and add some fresh thyme while cooking.
Grass-fed high-quality butter (no added salt and preservatives) is highly recommended for cooking the filet as it adds an amazing overall flavor to the steak.
Due to the thickness, this steak needs to be cooked very slowly so the heat can reach the center evenly. If cooked too fast and too hot the center might remain raw whereas the outside might be overcooked already. Therefore the reverse sear method and medium-rare doneness is highly recommended. Slow cook and turn often. Keep basting the steak with its own juices.
Once the core temperature has reached 52 degrees Celcius or 125 degrees Fahrenheit start to sear all sides on high heat for a couple of seconds until the outer layer is crispy and dark brown.
Remember, the steak will continue to cook as it rests. The internal temperature will rise to 130 degrees Fahrenheit or 55 degrees Celcius within a few minutes.
Serve with steamed vegetables such as asparagus and mashed potatoes. You can also slice the steak and share with many guests at a gathering such as a home party or BBQ.
Eat while still warm for soft and buttery flavor and experience. Serve with any full-bodied dry red wine that will perfectly complement this steak.
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