• whole japanese wagyu beef fillet
  • Wagyu Japanese Beef Whole Fillet | ±3kg, ±4kg, ±4.4kg
  • Wagyu Japanese Beef Whole Fillet | ±3kg, ±4kg, ±4.4kg
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Wagyu Japanese Beef Whole Fillet | ±3kg, ±4kg, ±4.4kg

£395.00
£395.00
Tax included.
Grade
Weight
What is GRADE?

  • WAGYU EXPERT

  • FRESH

Product Description
  • Full blood Japanese Black Wagyu Beef (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4 & A5
  • ±3kg ±4kg ±4.4kg
  • Fresh

Japanese Wagyu Beef Fillet

The Japanese whole Wagyu Beef Fillet is a pinnacle of culinary indulgence, prized for its exceptional marbling and unmatched tenderness. This cut, known for its buttery texture and rich, umami flavour, is a testament to Japanese beef craftsmanship. Whether prepared as a whole roast or sliced into medallions, each bite promises a luxurious dining experience. Perfect for special occasions or gourmet meals at home, the Wagyu Beef Fillet exemplifies the artistry and dedication that defines Japanese Wagyu beef, making it a true delight for discerning palates.
How to prepare your fillet

Step-by-Step Guide to Preparing Wagyu Fillet Medallions:

1. Begin by assembling your kitchen essentials:
A sharp chef’s knife, a sturdy cutting board, and some plastic wrap or butcher paper for storing the medallions.

2. Inspect and Trim the Fillet:
Place the whole Wagyu fillet on the cutting board. Check for any silver skin (the shiny membrane) and excess fat. Use your knife to carefully trim these away, as this will enhance both flavour and tenderness.

3. Decide on Medallion Size:
For perfectly sized medallions, aim for thicknesses of about 2.5–3 cm (1–1.2 inches). This thickness will ensure a tender and juicy result. Use your knife to lightly mark the fillet where you plan to cut.

4. Slice into Medallions:
Start from one end of the fillet and, using a smooth and even motion, slice through to create your medallions. Take your time to ensure that each piece is uniform in thickness for even cooking.

5. Wrap and Store:
As you cut each medallion, wrap them tightly in plastic wrap or butcher paper. This prevents freezer burn if you’re not cooking them immediately. Label and date the packages for easy access later.

6. Cooking Preparation:
When you’re ready to cook, let the medallions come to room temperature for about 30 minutes. Season them lightly with quality salt, and then use your preferred cooking method to highlight the rich flavour of the Wagyu.
Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

whole japanese wagyu beef fillet
Wagyu Japanese Beef Whole Fillet | ±3kg, ±4kg, ±4.4kg
Wagyu Japanese Beef Whole Fillet | ±3kg, ±4kg, ±4.4kg

  • JAPAN

Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.