Japanese A5 Wagyu Fillet Steak

JAPANESE A5 WAGYU FILLET STEAK - BMS - 8-12 (EXCEPTIONAL)
 

In Japan, some of the most prized, and expensive beef in the country is Wagyu, or what is called Kobe Beef. Stories of massaging cattle or feeding them beer are legendary, if true. What is indeed true is the quality and flavor of Wagyu beef and the pride of the Japanese people who revere this delicacy so much it was declared a national treasure. The marbling of Wagyu is unparalleled in any other breed in the world. When cooked, the servings are tender, juicy, and full of flavour.

Known as Kyushu Island (Kagoshima or Miyazaki) Wagyu.
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Kyushu Black cattle are blessed with the sun and natural surroundings of a warm tropical Kyushu Island. There are four different breeds of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled; Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. Japanese Black cattle from Kagoshima / Miyazaki Prefecture are the most numerous in Japan and is marketed under the brand name "Kagoshima (Black) Beef" and "Miyazaki (Black) Beef". Both of the breeds we originally called the "Sakura Wagyu" in the U.K.

This steak at Approx 200 grams. Because of the richness of the meat, 100 grams will be sufficient for most.

Our wagyu is supplied fresh unlike many other suppliers. 

 

The image displayed is of a 200g A5 BMS 10 Wagyu Fillet

We recommend that Japanese Wagyu steaks be cooked a little longer than standard beef - medium-rare or medium. This allows the intramuscular fat to caramelise and become crisp, which, once rested, still enables the steak to be perfectly tender while releasing the optimum flavour of the Wagyu.