The tenderest cut we sell, on the bone, with the wild fish you pick to join it. A birthday, an anniversary, or any evening worth lingering over.
2 Bone-In Filet Mignon (16-24 oz each)
2 Wild-Caught Portions, your choice of King Salmon or Halibut (8 oz each)
Keep everything frozen until the day before, then thaw in the refrigerator.
How to cook
Bone-In Filet Mignon: salt ahead and sear it hard on all sides, cast iron or a hot grate, then finish over indirect heat or a 400F oven to 125F for medium-rare. The bone rewards patience.
King Salmon portion: skin side down on a hot skillet or oiled grate until the skin crisps, quick flip, pull at 120F.
Halibut portion: butter in a medium-hot pan, or a foil boat on the grill, 3-4 minutes a side, out when it just turns opaque.
Thaw everything in the refrigerator the day before you cook.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
