Japanese Wagyu a5 Fillet - Chateaubriand


Japanese A5 Wagyu Chateaubriand - BMS 8-12 (Exceptional)

This chateaubriand cut comes from the widest section of a whole Japanese Wagyu A5 tenderloin. In butchery terms, the tenderloin is divided into three sections. The thinner tail end is where the fillet mignons are cut, The middle section is where fillet steaks are cut and the thick end, called the chateaubriand can be left whole to then worked in a variety of different preparations. It can be cooked whole, cut into steaks, sliced thinly for multiple dishes.

Japanese Wagyu A5 Wagyu beef comes from the Kuroge Washu breed and is rated the 'best in the world'.  Raised by hand in a respectful and devoted manner, it is then graded by the Japan Meat Grading association 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.

Wagyu cattle are provided with a comfortable and enjoyable life in the pristine natural environments of Japan, which includes over 70% naturally mountainous and forest-rich land. They are fed Japanese rice straw from Japanese rice paddies, which is indispensable in building the pure white colour of Wagyu’s marbled fat. Japan’s abundant sources of natural spring water further contribute to breeding healthy and strong wagyu.

FINE & WILD - UK Suppliers Of The Finest Japanese Wagyu A5

Cooking Tip: The chateaubriand can be enjoyed roasted or barbequed whole or cut into steaks, diced or sliced for stir fry or thinly sliced for carpaccio, sukiyaki or traditional preparation methods include sukiyaki and shabu-shabu, one-pot dishes that render out more of the fat than grilling or roasting.

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 Wagyu fillet steak has been cut 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 forming that can damage cells and tissue fibres. Upon defrosting IQF Kobe or Wagyu steaks, you will find the same fantastic quality and performance as you would a fresh product.  

Wagyu steaks when cut discolours extremely quickly and the rapid freezing process helps prevent this.  Upon defrosting they can lose their bright colour but this is no way affects their fabulous eating quality and is purely cosmetic.

Origin: Hyogo Prefecture, Japan

Authenticity: In 2007 Japan the Livestock Industry Association along with Wagyu breeders created a Universal Wagyu mark. This mark is proof of authenticity, signifying genuine, purebred Wagyu beef raised in Japan. The Universal Wagyu mark is used on blocks of beef and sliced meat in packs. 

You will find your ID number on the front of the pack and can check the authenticity of your purchase here

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