• Wagyu Australian Beef Fillet Steaks BMS 8-9 | ±150g x2
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Wagyu Australian Beef Fillet Steaks BMS 8-9 | ±150g x2

£65.00
£65.00
£65.00
Tax included.
2 Serve
High Marbling
Jacks Creek, Australia Origin
Grain Feed
Description

The Fillet Steak is the most tender cut on the animal, finished here with the exceptional marbling of Jack's Creek Wagyu, graded BMS 8-9. The Fillet is prized above all for its texture: lean, buttery-soft, and yielding with every cut, made all the richer by the intramuscular fat that BMS 8-9 marbling brings to a naturally lean muscle. This is Wagyu at its most refined.

  • Reared in New South Wales, Australia
  • 400 Day grain-fed Wagyu beef
  • Frozen

Sourced from Jack's Creek, one of Australia's most celebrated and award-winning beef producers, this cut is raised on the vast plains of New South Wales and slowly grain-finished to reach this level of marbling. Every Fillet is hand-cut to order, with a natural weight tolerance of ±8% reflected in our pricing.
Cooking Instructions

Australian Wagyu Fillet Steaks - Pan

±150g x 2, BMS 8-9. Serves 2. Defrost 6–8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 6 to 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 30 minutes before cooking. A fillet steak is tall rather than wide, so the centre takes longer to warm than it looks.

3. Dry and season
Pat every surface completely dry, sides included. Season generously with fine sea salt. Hold the pepper until after.

4. Heat the pan
Heavy cast iron or steel, high heat, 3 to 4 minutes. Add a neutral oil with a high smoke point, or a little beef dripping. Even at BMS 8-9 the fillet renders far less than a striploin, so it needs fat in the pan.

5. Sear all the way round
2 minutes on the first face, 2 on the second, then roll the steak onto its sides with tongs and give the edge 30 seconds at a time all the way around. A fillet has as much surface on its sides as on its faces, and leaving them pale wastes half the crust.

6. Pull at 52°C
Medium rare. Four hundred days of grain finishing give this fillet marbling a normal fillet never has, but it is still the leanest cut on the animal and has the least protection. Use a probe rather than guessing.

7. Rest
5 minutes on a warm plate. Do not cover tightly.

8. Serve whole
At 150g each these are a single portion and need no carving. Finish with flaked salt, cracked pepper and the resting juices.

Optional: the fillet is lean enough to welcome a flavoured butter more than the richer cuts do. Melt it over the rested steak, not in the pan.
Nutritional Information
Typical values Per 100g
Energy 1,557 kJ / 337 kcal
Fat 33.6 g
of which saturated 12.3 g
Carbohydrate <0.1 g
of which sugars <0.1 g
Fibre —
Protein 17.1 g
Salt 0.12 g
Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 6-8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
FAQs
Wagyu Australian Beef Fillet Steaks BMS 8-9 | ±150g x2

  • Where Space Meets Standard

New South Wales stretches across vast plains and river valleys, giving Wagyu cattle the room to roam that few other countries can offer. Australian Wagyu is raised on lush pasture before being slowly grain-finished, a process that builds the deep, rich marbling this beef is known for.
Wide land, meticulous farming, world-class beef.