Barley-Finished Filet Mignon

Barley-Finished Filet Mignon

$35 $35
Ships frozen
16 oz

The tenderest of steaks, Filet Mignon, or Tenderloin Steak, is at once one of the most underrated and overhyped steaks. 

Filet is the crown jewel of many a steakhouse menu, yet many hardcore chefs dismiss the Filet for its lack of chew and fat (read: flavor) content. But sourced from well-fed, mature beef, and properly seared to temp, this sublime steak is worth the hype.

Our British Baldies beef is pasture raised and holistically finished. It is whole carcass dry-aged 14–21 days before being broken down into primals and steaks.

Each pack contains two 8 oz. Filet Mignon steaks.  

Barley-Finished Dry-Aged Sustainable

Our butchery processes orders within two business days. You will receive an email when your order is out for delivery. 

Pickup is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product. 

Christmas Specials
*Pre-ordered items will start shipping December 15th. 
*Pre-ordered items will be available for pickup 11am-5pm December 18th, 21st, 22nd & 23rd.


British Baldies
British Baldies

Wenatchee, WA

After years searching for a scalable and sustainable finished beef program to satiate our craving for an elevated version of the archetypal grain-finished young steer, we decided to aggregate our own in the British Baldies program. We outlined our standards for taste, performance, sustainability, and scalability, and brought in our ranching partners at Prather Ranch and Klingeman Family Farms. 

Our British Baldies spend 12–16 months on open range pasture. As the Angus/Hereford/Shorthorn crosses approach full size, they’re finished on a no-corn, no-soy mix of barley, triticale (wheat & rye), and straw. The grains are slowly introduced into the steers’ diet to ensure an easy digestive transition from native range to grain. The animals have easy access to open pasture, fresh water, and shade throughout finishing. Our finishing process takes 90-150 days. 

Finally, the key to this beef’s fully developed flavor and exceptional performance is dry-ageing the whole carcass 14–21 days. Hanging the carcass whole intensifies all the traits we were looking for in a young steer program—slowly breaking down the connective tissue of an already tender beast, shedding water weight, and concentrating intense flavor across all cuts. 

It’s a real and rare treat to enjoy grain-finished beef that's also 100% corn-free and soy–free. The British Baldies flavor profile is uniquely beefy—the richly marbled lean meat shines while still providing an unctuous full–flavored fat that caramelizes quickly without “greasing out” like corn and soy-finished beef. 

Well raised. Finished flavor. Harvested on site. Aged to perfection. The British Baldies program satisfies the serious carnivore looking for the best of an archetypal young steer.