• Wagyu Japanese Beef Fillet Diced | ±300g
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Wagyu Japanese Beef Fillet Diced | ±300g

£39.00
£39.00
£39.00
Tax included.
2 to 3 Serve
A5 - A5+ Grade
Kagoshima Prefecture - Japan Origin
Full blood Kuroge Washu Breed
Wagyu don, Aburi Best for
More information View images
Description

The fillet is the muscle that does the least work on the animal. That makes it the most tender cut, and the least marbled. On Japanese Wagyu, least marbled still means marbling no other beef comes close to: at A5 the fat is threaded through the muscle itself rather than sitting around it, and it begins to render at close to body temperature.

Whole fillets come to us from Kagoshima and our own butchers cut them into cubes by hand. It is rich enough that 100g is a full portion, so a 300g pack serves two to three.

  • Japanese Wagyu fillet, diced
  • Reared in Kagoshima Prefecture - Japan
  • Breed: Full blood Kuroge Washu
  • Grade A5/A5+ (BMS 8-12)
  • Diced in-house by our own butchers
  • Perfect for Wagyu don, Teppanyaki-style, Aburi over sushi-rice...
  • ±300g
  • Frozen
What is Grade?

Japanese Wagyu grading is a system used to classify the quality of Wagyu beef based on various factors such as marbling, meat colour, firmness, and texture. The grading typically ranges from A1 to A5+, with A5+ being the highest quality, characterised by abundant marbling, tenderness, and rich flavour.
Cooking Instructions

Japanese Wagyu Fillet Diced - Fast Sear

±300g, Grade A5. Serves 2 to 3. Defrost 8 hours. Under 2 minutes of cooking.

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

2. Dry the cubes
Tip them onto kitchen paper and pat every side. Do not salt yet. Salt pulls moisture back to the surface and you lose the crust.

3. Use no oil
A heavy pan or wok over a medium-high heat for 3 minutes with nothing in it. A5 marbling renders within seconds and will give you more fat than you need.

4. Sear in two batches
Half the cubes, spread in a single layer. 30 seconds untouched for a crust, then 20 to 30 seconds on each remaining side. Around 90 seconds a batch. Pour off the rendered fat between batches.

5. Season off the heat
Flaked salt and pepper once the pan is off. Rest 2 minutes and serve straight away, while the fat is still molten.

6. Keep the centres pink
A5 marbling has to melt to eat the way it should. Taken too far it turns waxy rather than rich, and a cube this size passes that point in seconds.

7. Serve it small
Over rice as a wagyu don with the pan juices spooned over, on skewers, seared and laid over sushi rice with ponzu, or simply with flaked salt and wasabi. 100g a head is a full portion of A5.
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 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
Can I use it for a stew, curry or bourguignon?

Not as a long cook. Fillet has almost no connective tissue to break down, so hours in a pot dry it out rather than tenderise it. If you want it in a sauce, build and cook the sauce on its own, sear the cubes separately, and fold them in during the last minute off the heat.

Can I put them on skewers?

Yes, and it's one of the best uses. Two things to watch: thread them with a small gap so every face can sear, and expect A5 fat to drip, so keep them away from open flame or you'll get flare-ups that scorch the outside.

How is this different from your Chilean diced fillet?

Same cut, very different eating. The Japanese is full-blood Wagyu at A5, so it's much richer, needs no added fat, and goes further — 100g a head against 150g. The Chilean is F1 at a lower marbling, which means a cleaner beef flavour and a cut that can carry pepper, chimichurri or a sauce without being overwhelmed. If you're feeding four properly, the Chilean. If it's a treat course, the Japanese.

Wagyu Japanese Beef Fillet Diced | ±300g

  • Where Wagyu Began

Kagoshima sits at the southern tip of Kyushu, the last of Japan's main islands before the open sea. It is volcanic country. Sakurajima smoulders across the bay from the city and has been laying down ash for thousands of years, leaving a soil too loose to hold most crops but well suited to grazing and to the sweet potatoes the region is known for. Warm, wet, and a long way from Tokyo.

It is also the prefecture that raises more Wagyu than any other in Japan. The cattle are full-blood Kuroge Washu, bred from registered bloodlines and finished slowly, closer to thirty months than the twenty a commercial animal is given. Every one carries a ten-digit identification number that traces it back to the farm it was born on. Pedigree, time and record-keeping are the whole method. The marbling is what they produce.