The fillet is the most valuable cut of beef, and it is known for its exceptional tenderness. The tissue of the meat is almost fat free, and it does not have sinews. The fillet can be cut into steaks and fried on a hot grill or in a frying pan for a few minutes on each side for a delicious meal. The fillet of beef is used in many famous dishes, including Filet Mignon, Coeur de Filet and Chateaubriand. The meat has been aged under controlled conditions. Atria’s beef are grass-fed and grown on Atria's family farms in Finland. Breed and family farm name mentioned on the packaging.