Wagyu Japanese Beef Whole Fillet | ±5kg ±4.4kg ±4kg
- Regular price
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£580.00 - Regular price
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- Sale price
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£580.00
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WAGYU EXPERT
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FRESH
Product Description
- Full blood Japanese Black Wagyu Beef (Kuroge Washu)
- Reared in the Kagoshima Prefecture (South of Japan)
- Grade A3, A4 & A5
- ±5kg ±4.4kg ±4kg
- Fresh
Japanese Wagyu Beef Fillet
The Japanese whole Wagyu Beef Fillet is a pinnacle of culinary indulgence, prized for its exceptional marbling and unmatched tenderness. This cut, known for its buttery texture and rich, umami flavour, is a testament to Japanese beef craftsmanship. Whether prepared as a whole roast or sliced into medallions, each bite promises a luxurious dining experience. Perfect for special occasions or gourmet meals at home, the Wagyu Beef Fillet exemplifies the artistry and dedication that defines Japanese Wagyu beef, making it a true delight for discerning palates.
The melting point of fat is much lower than other breeds of beef. Consequently, it will cook very quickly, something to keep in mind when preparing your fillet. To preserve its eating qualities, we strongly recommend serving it rare or medium-rare.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
Delivery
| Weekday | FREE on orders over £50 (£5.95 on smaller orders) |
| Saturday | FREE on orders over £80 (£9.95 on smaller orders) |
| Same Day Delivery (London only) | COMING SOON |
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.
JAPAN
