Wagyu Beef Eye Fillet (Tenderloin) Steak (MB4/5), 1 pce pack/250g, price/pack, frozen

Full Blood Wagyu Fillet Steaks. The most tender steak possible.

Portion cut from Wagyu breed. Wagyu is described as the highest quality beef in the world, and is renowned for its distinctive marbling and flavour. Wagyu beef also contains a higher percentage of Omega 3 and Omega 6, and its increased marbling enhances the ratio of healthier mono-saturated fats compared to regular beef. Meat is lean, moderately tender and flavourful. Nice piece of steak for grilling. 

• Lightly Marbled
• Always Tender
• A 250g portion feeds 1 person
• Raised without the use of Antibiotics
• Individually vacuum packed for easy storage

Wagyu Fillet Steak is derived from the loin set of a cattle, a suspending muscle found at the upper top section of the animal. Unlike cuts found in the thoracic and pelvic limb with abundant connective tissues. The suspended loin section is not a muscle of locomotion, resulting in a much tender piece of steak.

1 piece Vacuum Pack = 250g

350 days Grain Fed.

Reverse-seared Wagyu Eye Fillet with Buttered Spinach, Pine Nuts, and Raisins

How to Cook Wagyu

How to cook a perfect steak

Steak with Beef Bourguignon Sauce

How to Cook

When the narrow outside fat is left on, this enhances the flavour and succulence of the ribeye. When grilling to medium-rare ensure the fat is cooked. When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your ribeye for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Allow space around the steaks in the pan as overcrowding can reduce the temperature and slow down cooking. Sear over a medium-high heat turning only once. Allow the ribeye to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.