Filet mignon is the number one selling item year-round at Stew Leonard’s, and during the week leading up to Christmas, sales increase 60 percent, according to the grocer.
Stew Leonard’s sources its filets directly from ranchers in the Midwest. “Stew Leonard’s butchers and I have personally visited our ranchers throughout the Midwest, and we’ve met their families,” said Stew Leonard Jr., president and CEO of Stew Leonard’s, in a statement. “You won’t believe the buttery melt-in-your-mouth fork-tender texture. This is restaurant-quality beef.”
A staff of 60 trained butchers are on call to custom-cut beef tenderloin to exact specifications, and they offer tips for selecting and storing the meat.
Stew’s butchers prepare the tenderloin in a variety of ways: untrimmed and trimmed for home cooks; oven-ready filet mignon roast; and oven-ready tenderloin, which has been hand trimmed cut and seasoned. It’s available as a roasted naked filet and an uncooked filet.
In addition, a Filet Mignon Dinner for 8, featuring an oven-ready filet, extra-large shrimp cocktail platter, choice of two sides, snowball rolls, and a cheesecake sampler for dessert is available. The dinner also can be made for two or four people.
According to Leonard Jr., the most frequently asked question is how to prepare the meat, so a recipe given to him by the ranchers in Kansas is available to all customers.
Related: Stew Leonard's Address Shoppers' Supply Related Fears; Kroger to Hire 20,000 for Holidays.
from Industry Operations https://ift.tt/3J9eoRw
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