15 mile radius from our store qualifies for local delivery
1855 - Truly Premium Black Angus Aged Beef!
Great Beef Begins with Great Cattle
These executive cut eight ounce tenderloin filets are hand trimmed, center cut, naturally aged & marbled to perfection. Truly the king of steaks!! Fork-cut tenderness, a mouthwatering experience in every bite. Vacuum sealed individually wrapped. Available fresh everyday in our store
These are "Complete Trim" Filet Mignon's! All the fat has been trimmed away for that ultimate lean tenderloin.
Since our beginning in year of 1855, we continually start with the very best stock. 1855 beef is exclusively Domestic Black Angus, renowned for superior marbling, tenderness and taste. Less then 10% of cattle meet our selection criteria. All 1855 cattle are grain-fed and aged a minimum of 21 days, producing flavorful beef that consumers recognize and prefer.
Consistently High Quality, time after time. When you choose 1855 Black Angus Beef, you’re getting product that has been carefully selected to meet uncompromising standards. It’s a tradition we’ve followed for more than 150 years. 1855 beef is USDA Certified to ensure that all of our stringent specifications are upheld. To serve your customers the best beef available, insist on 1855 Black Angus.
Our Commitment to Serving You
1855 Black Angus Beef is harvested and processed under the most exacting standards of product selection, quality and food safety.
USDA Certified Program
USDA Prime and Upper Two-Thirds Choice– hand selected for highest quality.
Angus breed marbles naturally and produces rich beef flavor.
If we don't have your 1855 favorite cuts in stock, simply let us know what you need and we will have it in less than 48 hours.
Filet Mignon 101: Cut from the tenderloin (a long cylindrical muscle that rides under the ribcage next to the backbone, and hence receives very little exercise), this puck-shaped steak is the priciest per pound. Very tender, but not super flavorful because it’s so lean. (Remember the great steak equation: fat = flavor.) Tip: The lack of marbling is why you often see filet mignon wrapped with bacon, topped with foie gras or truffle butter, or served with egg-rich béarnaise sauce or a cream-based peppercorn sauce.