Japanese Kobe Beef A5 Fillet Steak

JAPANESE KOBE A5 FILLET STEAK

BMS 8-12 (EXCEPTIONAL)

'The absolute pinnacle of all fillet steak'

No cow comes into this world and begins its life as Kobe beef. Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture, Japan.

Even among “Tajima-Gyu” (Tajima cattle), only the chosen few that satisfy the specific quality criteria set out by the Kobe Beef Marketing and Distribution Promotion Association deserve the title "Kobe Beef". Calves are given only the very best feed - rice straw, maize, barley and other cereals - and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months to an average age of 32 months.

The fine, delicate meat has a high degree of fat marbling that melts at low temperatures, together with tender fibres and its own uniquely refined sweetness and aroma.

Our A5 Kobe fillet steaks, or tournedos, are cut from the centre of a whole A5 fillet. We also offer the thinner end, cut into mignons and the chateaubriand which is taken from the wider end of the fillet and is perfect for cooking whole then sharing. Each steak has had all outer fat removed and is carefully sculptured to offer the highest meat ratio and best value possible.

The steaks are cut and then rapidly frozen to -28° in a matter of minutes. This process offers two major 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.

Cooking Kobe Fillet Steaks

Fillet steak naturally renders less fat when cooking compared to sirloin/ribeye, so to prevent singeing the outside of the steak the addition of sunflower/vegetable oil, or for perfect results Kobe fat, is essential. 

Heat a dry non-stick pan over a high heat, season the steak lightly with salt, add the wagyu fat then add the steak just before the fat starts smoking. Reduce the heat slightly, using tongs to colour all sides of the steak turning frequently. 

Larger filet steaks such as 220g+ can be seared in the pan and then finished in a medium oven (170°c) - if you are using a meat thermometer a reading from the centre of the steak between 49-53°c will give perfect medium rare. Rest for at least 5 mins.

FINE & WILD ARE A LICENSED KOBE BEEF RETAILER - Only Licensed Dealers can sell original Kobe Beef.  Our credentials can be found here 

Authenticity: All of our Kobe steaks are supplied with an individual ID number which offers full traceability and authenticity. You will find your ID number on the front of the pack and can check the authenticity of your purchase here

Origin: Kobe Prefecture, Japan

Learn More About Kobe & Wagyu Beef 

The image displayed is of a 180g A5 BMS 8 Kobe Fillet Steak.