How much is a 6 ounce fillet and what factors affect the price?

January 3, 2026 •

4 min read

The filet mignon, a cut from the tenderloin, is one of the most tender and expensive cuts of beef, largely due to its scarcity, as it makes up just a small percentage of the total carcass. The price for a 6 ounce fillet can vary significantly based on where you buy it, the beef's grade, and how the cattle were raised.

Quick Summary

The price of a 6 ounce fillet varies widely, influenced by market factors, beef grade, and purchase location (grocery store vs. restaurant). This overview details the typical cost of filet mignon and explains the key determinants of its price.

Key Points

Price Variation: The cost of a 6 ounce fillet depends on the vendor, ranging from grocery stores to high-end steakhouses.
Quality Matters: The beef's grade (Prime, Choice, Select) and type (Wagyu, grass-fed) are significant price drivers.
Rarity Increases Cost: As the most tender cut from a small portion of the animal, the fillet's limited availability makes it expensive.
Retail vs. Restaurant: Retail prices are typically much lower than restaurant prices, which factor in overhead and labor.
Value Alternatives: For a better price, consider buying in bulk online, shopping at a butcher, or exploring alternative cuts like top sirloin.
Cost Drivers: Preparation labor, aging processes, and market demand contribute to the fillet's high price point.

Understanding Fillet Pricing: A Comprehensive Breakdown

The question of how much is a 6 ounce fillet has no single answer, as the price is a moving target shaped by multiple factors, from the meat's quality to the venue where it's purchased. The beef tenderloin, from which fillet mignon is cut, is a non-working muscle, making it exceptionally tender, and its limited availability drives up its cost.

Where to Buy: Store vs. Restaurant Prices

One of the biggest variables is whether you are buying the fillet from a retailer or ordering it at a steakhouse. This difference can be vast due to the added costs of labor, overhead, and service in a restaurant setting. For example, a 2021 breakdown showed restaurant prices for filet mignon per pound could be several times higher than supermarket prices.

Beef Grade and Quality: A Critical Factor

The grade of the beef is another paramount factor. The USDA grades beef based on its marbling and maturity, with the highest quality being Prime, followed by Choice, and then Select.

USDA Prime: This is the highest grade, with significant marbling that imparts superior tenderness, juiciness, and flavor. Prime grade fillets are often reserved for high-end restaurants and specialty butchers, commanding the highest prices. A 6 oz USDA Prime filet could be significantly more expensive than a lower-grade cut.
USDA Choice: This grade has less marbling than Prime but is still of high quality. It's the most widely available grade in grocery stores.
USDA Select: This is the leanest grade and therefore less tender and flavorful. It is the most affordable option.

Beyond USDA grades, other types of beef, like Wagyu, also affect the cost. Wagyu beef, known for its extensive marbling, can increase the price of a 6 oz fillet into a much higher bracket.

Factors Influencing the Cost of a 6 Ounce Fillet

The journey from pasture to plate involves several steps that add to the final price. The following factors help explain why fillet mignon is one of the priciest cuts:

Rarity of the Cut: The tenderloin is a relatively small muscle, and only a limited number of fillet mignon steaks can be trimmed from it, making it a low-yield, high-demand product.
Labor-Intensive Preparation: Butchers spend a significant amount of time and effort to trim the tenderloin, removing silver skin and other connective tissues to prepare the perfectly cylindrical fillet steaks.
Sourcing and Feeding: The way the cattle are raised directly impacts the cost. Organic, grass-fed beef typically costs more to produce due to higher feed and labor costs compared to conventional grain-fed beef.
Aging Process: Whether the beef has been dry-aged or wet-aged also plays a role. Dry-aging, a process that improves tenderness and concentrates flavor, adds further cost due to the time and controlled environment it requires.
Market Demand and Supply: Seasonal fluctuations and general market trends can impact the availability and price of beef. High demand, especially around holidays like Valentine's Day, can drive up prices.

Comparison Table: Price Range by Source and Quality (Estimated)


Source	Beef Grade/Type	Typical Price Range (per 6 oz fillet)	Notes
Grocery Store	USDA Choice	$11–$15	Most common retail option. Can vary by store and brand.
Butcher Shop	USDA Choice/Prime	$14–$20+	Often higher quality than standard grocery options, can get specialized cuts.
Online Purveyor	USDA Prime/Wagyu	$20–$100+	Sourcing directly from specialty suppliers can offer high-end grades but often requires buying a multipack.
Casual Restaurant	USDA Choice	$25–$40+	Prices vary widely based on location and restaurant.
High-End Steakhouse	USDA Prime/Wagyu	$45–$80+	Prices reflect superior quality, service, and overhead.

How to Get the Best Value for a 6 Ounce Fillet

Getting a great filet experience doesn't always have to break the bank. Here are a few tips:

Look for sales: Keep an eye on weekly circulars at your local grocery store or butcher, especially around holidays. Sometimes they will offer discounts to move inventory.
Buy in bulk online: Some online purveyors offer better pricing per fillet when you purchase a gift box or bulk pack.
Opt for a different cut: As a substitute for the costlier fillet, consider a well-prepared top sirloin or chuck eye steak, which can be remarkably tender for a fraction of the cost.
Use DIY tenderizing: For a cheaper, tougher cut, you can use enzymes from ingredients like pineapple juice to break down muscle fibers and create a filet-like tenderness.
Shop at a butcher: Establishing a relationship with a local butcher can help you find better quality meat and potentially get better deals on specific cuts. A helpful guide on how butchers determine their pricing can be found here: Determining Meat Prices in Butcher Shops.

Conclusion

The price of a 6 ounce fillet is a function of its scarcity, quality, and the service context in which it is sold. While a premium-grade fillet from a fine-dining restaurant will command a high price, more affordable options are available at butcher shops and grocery stores. By understanding the factors that influence cost, consumers can make informed decisions to find a delicious fillet that fits their budget. Ultimately, whether you pay for high-end dining or save by cooking at home, the unique tenderness of this cut makes it a sought-after experience.

Frequently Asked Questions

Fillet mignon is more expensive because it is cut from the tenderloin, a non-working muscle that is extremely tender. The tenderloin makes up only a small fraction of the entire animal, creating a limited supply that drives up the cost.

The average price for a 6 oz fillet at a grocery store can range from approximately $11 to $15 for a USDA Choice cut. This price will be higher for USDA Prime or specialty beef.

At a high-end steakhouse, a 6 oz fillet mignon can cost anywhere from $45 to $80 or more, depending on the restaurant's location, reputation, and the beef's grade.

Yes, grass-fed fillet typically costs more than grain-fed. This is because grass-fed cattle have a longer growth cycle and higher labor costs, which increases production costs.

Buying fillet online from specialty purveyors can offer good value, especially when purchasing in bulk. While individual fillets may be expensive, buying a multipack often results in a lower price per steak.

The primary difference lies in the marbling and flavor. USDA Prime has the highest level of marbling, resulting in maximum tenderness and flavor. USDA Choice is a high-quality cut with less marbling, and is more widely available.

For a more affordable option that offers similar tenderness, consider a well-trimmed top sirloin or a chuck eye steak. Marinating a tougher cut with an enzyme like bromelain from pineapple can also improve tenderness.