Title
Standing Stone American Wagyu Bistro Filet
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Bistro Filet (Teres Major) (Avg Weight 0.8 - 1.0 lb)
The "Butcher's Tender" — Filet Mignon Softness at a Fraction of the Cost. Often called the "Poor Man's Filet," the Bistro Filet (technically the Teres Major) is a rare cut from the shoulder that rivals the tenderloin in softness. In a standard animal, this muscle is small and hard to isolate, which is why you rarely see it in supermarkets. In our American Wagyu cattle, sourced from our partners at North Georgia Meat Company (NGM), this cut is a revelation. It possesses the rich, iron-heavy flavor of the Chuck but, because it is a muscle that does very little work, it remains incredibly tender. The Wagyu marbling adds a layer of silkiness that makes it indistinguishable from cuts double the price.
Why It’s a Staple: It is the ultimate "hack" for steak lovers. It is shaped like a miniature tenderloin roast, making it perfect for an impressive presentation without breaking the bank. You get the tenderness of a Filet but the beefy flavor profile of a Sirloin or Flat Iron.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Bistro Filet / Teres Major (Shoulder Tender)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 0.8 - 1.0 lb
💡 The Chef’s Method: Treat it like a mini roast or medallions.
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The Prep: You can roast it whole, or slice it into thick 1.5-inch medallions (which look exactly like Filet Mignon steaks).
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The Sear: Because it is round, you need to rotate it in the pan to get a crust on all sides.
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The Heat: Use high heat. This cut is relatively lean compared to a Ribeye, so you want to cook it quickly to preserve moisture.
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The Rest: Essential. Let it rest for 5-7 minutes.
-
The Slice: If roasted whole, slice into 1/2 inch rounds.
-
Target Temp: Medium-Rare (130°F). Do not go past Medium, or it will lose its signature tenderness.
Standing Stone American Wagyu Bistro Filet (Teres Major) (Avg Weight 0.8 - 1.0 lb)
The "Butcher's Tender" — Filet Mignon Softness at a Fraction of the Cost. Often called the "Poor Man's Filet," the Bistro Filet (technically the Teres Major) is a rare cut from the shoulder that rivals the tenderloin in softness. In a standard animal, this muscle is small and hard to isolate, which is why you rarely see it in supermarkets. In our American Wagyu cattle, sourced from our partners at North Georgia Meat Company (NGM), this cut is a revelation. It possesses the rich, iron-heavy flavor of the Chuck but, because it is a muscle that does very little work, it remains incredibly tender. The Wagyu marbling adds a layer of silkiness that makes it indistinguishable from cuts double the price.
Why It’s a Staple: It is the ultimate "hack" for steak lovers. It is shaped like a miniature tenderloin roast, making it perfect for an impressive presentation without breaking the bank. You get the tenderness of a Filet but the beefy flavor profile of a Sirloin or Flat Iron.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Bistro Filet / Teres Major (Shoulder Tender)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 0.8 - 1.0 lb
💡 The Chef’s Method: Treat it like a mini roast or medallions.
-
The Prep: You can roast it whole, or slice it into thick 1.5-inch medallions (which look exactly like Filet Mignon steaks).
-
The Sear: Because it is round, you need to rotate it in the pan to get a crust on all sides.
-
The Heat: Use high heat. This cut is relatively lean compared to a Ribeye, so you want to cook it quickly to preserve moisture.
-
The Rest: Essential. Let it rest for 5-7 minutes.
-
The Slice: If roasted whole, slice into 1/2 inch rounds.
-
Target Temp: Medium-Rare (130°F). Do not go past Medium, or it will lose its signature tenderness.