Japanese A5 Wagyu / Kobe Fillet Mignons — BMS 8–12
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Our A5 fillet mignons are cut from the thinner end of a whole A5 fillet — and they are no less exceptional for it. The tenderloin tapers naturally, and these smaller steaks carry the same fine marbling, buttery tenderness, and complex umami flavour as the centre-cut fillets. They are simply a different format: compact, quick to cook, and perfectly portioned for surf and turf, tasting menus, or a special dinner where you want to serve multiple courses without overwhelming the plate with a single large steak.
Available as standard A5 Wagyu from Kagoshima or Miyazaki, or as genuine Kobe beef from Hyōgo Prefecture — both at A5 grade, BMS 8–12. The Kobe variant comes from the Tajima strain of cattle and carries its own individual ID number verifiable through the Kobe Beef Marketing and Distribution Promotion Association. FINE & WILD is a licensed Kobe beef retailer — only licensed dealers can sell original Kobe beef.
Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.
Producer: FINE & WILD sources directly from certified producers in Kagoshima, Miyazaki, and Hyōgo prefectures with no intermediaries or wholesalers. FINE & WILD has been importing authentic Japanese Wagyu and Kobe beef since 2015 and is a licensed Kobe beef retailer.
Storage: All outer fat is removed and the mignons are carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.
Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging.
