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Japanese Whole Wagyu Fillet | ±4kg

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Product Description
  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4 & A5
  • ±4kg
  • Fresh

Japanese Wagyu Beef Fillet

Treat yourself with a dining experience you will never forget. With great marbling, these 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, a less heavy alternative than ribeye or striploin. The centre of the fillet will allow you to cut thick round shaped steaks. The pointed end can be used for small medallion steaks. The head, also often called “Chateaubriand”, could, for example, treat the whole family for an unforgettable Wellington.

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
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.


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Japanese Whole Wagyu Fillet | ±4kg
Japanese Whole Wagyu Fillet | ±4kg
Japanese Whole Wagyu Fillet | ±4kg

  • Japan

Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.