A5 Miyazaki Japanese Wagyu Filet Mignon
BEHIND THE PRODUCT: "Wagyu," meaning "Japanese cow," is simply the term for centuries old Japanese cattle breeds. It is known for its exceptionally concentrated marbling and reputation for divine texture and taste. The filet, one of the most tender cuts of meat, comes from the short loin and sirloin area underneath the rib cage. It is usually much thicker than other cuts of meat and chefs often prefer to finish its preparation in an oven.
SERVING SUGGESTIONS: After thawing, pat filet dry with paper towels. Let sit 20 minutes at room temperature. Season with salt and pepper to taste. Preheat oven to 450º. For medium rare, grill or pan sear in a cast iron skillet with melted butter. Resist urge to move it while it sears 2-3 minutes per side. Finish oven until the internal temperature of the Wagyu Filet is 125º to 130º.
QUANTITY: Available as 6 oz. steak and 6 lb. whole loin
COUNTRY OF ORIGIN: Japan