• two japanese wagyu beef fillet steaks
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Wagyu Japanese A5 Beef Fillet Steak | ±200g x1

£56.00
£56.00
£56.00
Tax included.
1 Serves
A5 Grade
Kagoshima Prefecture - Japan Origin
Full blood Kuroge Washu Breed
More information View images
Description

Treat yourself to a dining experience you will never forget. With great marbling, these wagyu fillet steaks will melt in your mouth. It delivers incredible long-lasting flavour notes, unique sweet aromas, and tenderness that will captivate your senses.

The fillet is located under the striploin and is the most tender muscle, which does the least amount of work. It is a leaner, less heavy alternative to ribeye or striploin for steaks.

  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A5
  • 1 fillet steak of ±200g
  • Serve 1
  • 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 Steaks - Pan

±200g x 1. Serves 1. 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. The one Japanese cut you can eat whole
The fillet is the leanest muscle on the animal, so at 150g each these are a proper single portion rather than something to share. It is the approachable way into Japanese Wagyu.

3. Temper and dry
Out of the fridge 30 minutes before cooking. Pat every surface dry, sides included. Salt just before cooking.

4. Heat the pan
Heavy cast iron over a medium-high heat for 3 minutes. Unlike the ribeye, the fillet renders little of its own fat, so add a small piece of beef fat or a scant teaspoon of neutral oil.

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, 30 seconds at a time. A fillet has as much surface on its sides as on its faces.

6. Pull at 52°C
Medium rare. This is the one Japanese cut that wants the lower temperature, because there is less marbling here to render. Use a probe.

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

8. Serve whole
Finish with flaked salt and cracked pepper. Wasabi and a little soy suit it better than a rich sauce, which would fight the beef rather than support it.
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
Why does Japanese A5 Wagyu cost more than other fillet?

The cattle are full-blood Kuroge Washu from registered bloodlines, finished slowly, closer to thirty months than the usual twenty. A5 is also the top grade, and only a small share of animals reach it. Then there is the journey from Kagoshima to the UK.

Can I sous vide it?

You can, and the temperature control suits fillet. Two things to know: hold it at 52°C, not higher, and sear it afterwards hard and fast, 30 seconds a side in a dry, very hot pan. Wagyu fat has already softened in the bath, so a long finishing sear will render it straight out into the pan.

What wine goes with it?

Something with freshness rather than weight. A Pinot Noir, a cru Beaujolais or a mature Bordeaux works well. Sake is also a good match.

Is this Kobe beef?

No. Kobe is a protected name for Wagyu raised in Hyogo Prefecture. This fillet comes from Kagoshima, the prefecture that raises more Wagyu than any other in Japan. It is the same Japanese Black breed and is graded under the same national system.

two japanese wagyu beef fillet steaks

  • 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.