Japanese Wagyu Filet Mignon Steaks, A5 Grade
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In Stock
Give the gift of incomparable steaks. Our authentic A5 Wagyu filet mignon is top-scoring, imported Japanese beef with the highest possible ranking. This usually lean cut is a revelation with its dense marbling, rich flavor, and tender, velvety texture. A5 Wagyu filet mignon is truly a treat for the taste buds and makes the perfect gift. The Japanese beef masters raise Kuroge cattle without antibiotics or hormones and follow traditional methods to produce beef that is recognized around the world for its quality and flavor. Only a small percentage of all the Wagyu produced in Japan scores this high, and we import a limited amount for our chefs and home cooks.
Download the Japanese Wagyu Beef Brochure
- Frozen products may thaw in transit
- Authentic, native-breed Japanese Kuroge cattle
- No antibiotics, hormones, or growth promotants
- Graded by third-party auditor using BMS scoring system
- Grading Score: A5, BMS 10-12 (Highest attainable value on the marbling scale)
- Ships in an uncooked state
- Ships in a D'Artagnan insulated gift bag
- Includes gift brochure with product details and cooking/serving suggestions
- Product of Japan
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Please read the cooking and serving tips before preparing; Wagyu needs special care and attention
Whatever you do, never overcook this Wagyu beef. Keep it rare, or you lose too much of the precious fat.
Before cooking, allow the steak to come to room temperature, causing the fine network of fat to warm up. You will be searing it for such a short time that some of the fat might still be cold if you do not take this step.
Cooking
Heat a cast-iron skillet or grill to the highest possible level. The hottest you have ever heated a skillet would be almost hot enough. Season the steak simply with salt and pepper, in order to allow the extraordinary flavor to shine. Sear the Wagyu for a very short time on each side. Keep in mind that you can lose 20% of the weight while searing, much like foie gras
Let it rest a moment (it’s still virtually raw inside, so not too long).
You could also char the exterior of the beef with a torch, leaving the inside rare.
Many chefs cut A5 Wagyu into carpaccio and serve it raw. For the beef to be cut wafer-thin requires that it be very cold before you slice it. Chefs often freeze it for a short time to ensure the desired carpaccio thinness.
Storing
Store the steak in the freezer. If you are not serving the entire ribeye streak at one dinner and want to store some of it, you must vacuum seal – oxidation is the enemy of fat – and then freeze the steak. Because there is so much fat, Wagyu will freeze nicely and be ready for another special occasion.
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