Cantoresq, nikkur of the back of the cow is very time-consuming and not economically viable. There are those who still do it. You can probably get some genuine fillet mignon in Israel, although the dcows there are of lower quality.
Our “glatt” isn’t really “glatt”. The beis yosef calls our meat 100% treif. It’s some chassidish hybrid of non-glatt and glatt, designed to minimize deception by a bodeik who isn’t fully a yorei shomayim.