Japanese a5 Wagyu Fillet Mignon


Ito Japanese Wagyu a5 BMS 10-12

Ito Wagyu is rated the 'best in the world' and is raised by hand in a respectful and devoted manner, it is then hand-picked by seasoned connoisseurs who grade the quality from the cross-section of the sixth and seventh rib. The criteria of quality include brightness, firmness and dryness of the meat, the visual quality of the marbling, and the shape of the whole carcass.

This a5 wagyu mignon comes from chateaubriand of the Kuroge Washu breed, specifically the Tajima strain raised in Hyogo prefecture. Just like champagne has to be made from the Champagne region of France, real Kobe beef can only come from Kobe in Japan. 

Ito a5 Wagyu, created by connoisseurs in the pursuit of deliciousness

Usage: This fillet mignon set is made up of smaller steaks, each one cut from the Chateaubriand or the thinner end of a Japanese wagyu a5 whole fillet. Careful consideration is made in matching the steaks of equal size and thickness and excess fat is removed. Packs sizes are a minimum of 4 pieces and no more than 6.

We recommend Japanese Wagyu steaks be cooked a little longer than normal - medium-rare or even medium. This allows the intramuscular fat to caramelize and become crisp which once rested still allows the steak to be perfectly tender while realising the true flavour of the wagyu.  Steaks are not the only way to enjoy Wagyu. Traditional preparation methods include sukiyaki and shabu-shabu, one-pot dishes that render out more of the fat than grilling.

Sukiyaki simmers thinly sliced beef in a pot with vegetables, usually bathed in a sauce made with soy sauce, sugar and sake. A raw egg is served with the dish, used for dipping the beef after it's extracted from the broth.

Shabu-shabu is a light and healthy meal made with strips of meat even thinner than those used for sukiyaki. The beef strips are briefly cooked in a simmering kombu kelp broth.

Note: This fillet Mignon set that has been lovingly cut and prepared from fresh in the UK with excess fat removed, then ultra-quick frozen to offer the ultimate in freshness and quality.

The ultra-rapid freezing process prevents large ice crystals from forming that can damage cells and tissue fibers. Upon defrosting IQF Japanese wagyu steaks, you will find the same fantastic quality and performance as you would a fresh product.  

Origin: Hyogo Prefecture, Japan

Minimum 4 pieces.  Combined weight displayed.

Learn More About Wagyu Grading

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