Wholesale Beef Fillet in Chicago
The beef fillet is the most tender cut on the animal and the centerpiece of every fine-dining and steakhouse menu in Chicago. It is lean, buttery, and clean-tasting — the cut that commands the highest plate price and the one that demands the most precise handling.
About this
cut
The fillet, or tenderloin, is the long, cylindrical muscle that runs along the spine beneath the strip loin. It does almost no work during the animal's life, which is why it is so remarkably tender. The whole fillet tapers from a thick butt end (the chain end) to a thin tail, and it is typically trimmed into center-cut medallions, Chateaubriand, or filet mignon steaks.
We supply whole trimmed fillets, center-cut portions, and individually portioned filet mignon steaks. Every fillet is hand-trimmed of silver skin and chain, so what you receive is 100% usable, plate-ready meat — no waste, no trim labor in your kitchen.
Available specs & cuts
Why buy
from IMC
A fillet is only as good as its trim. Leave silver skin on and your guest chews string; leave the chain on and you pay for trim you cannot use. Our Master Butchers hand-trim every fillet to 100% usable yield, then portion-cut to your exact weight spec. You get plate-ready fillet with zero in-house trim labor, and your food cost reflects only what hits the plate.
Chicagoland
delivery
Standing routes across Chicago and the near suburbs, with will-call pickup at the West Grand dock. We deliver to steakhouses, fine-dining rooms, and banquet halls throughout Chicagoland.
Frequently asked questions
What is the difference between beef fillet and filet mignon?
The fillet (tenderloin) is the whole muscle. Filet mignon is the portion-cut steak made from the thick end of the fillet. We sell whole trimmed fillets for kitchens that portion their own, and individually cut filet mignon steaks for kitchens that want them ready to cook.
Are your fillets fully trimmed?
Yes. Every fillet is hand-trimmed of silver skin, side muscle, and chain. What you receive is 100% usable, plate-ready meat — no trim labor in your kitchen and no waste in your food cost.
Can you portion filet mignon to a specific ounce weight?
Absolutely. Portion control is one of our core programs. Tell us your target weight — 6 oz, 8 oz, 10 oz — and we will cut every filet to match, so your plate presentation and food cost stay consistent.
Add Beef Fillet to your quote list.
We will price it and call you back.
