This Sendai Filet Mignon is full of umami rich flavor. Expertly butchered to Holy Grail's specifications you'll be blown away by the texture and taste.
Sendai beef is home to the Wagyu Olympics and situated in one of the northernmost prefectures in Japan. Here cattle feast on the once legendary and now recently revived Sasanishiki rice stalks along with barley grain to create a robust flavor alongside ridiculous marbling. A5-grade Sendai beef is the only beef in Japan that requires a BMS10+ score to qualify as Sendai Beef. It is extremely rare, making up less than .05% of Japanese production.
Sendai A5 Wagyu Filet Serving Suggestions
We recommend using a cast iron set at medium-high to high heat to cook your Sendai Filet Mignon. Allow the cut to thaw in the refrigerator overnight, and use the fat from the beef to prepare the pan. Once the fat starts smoking, cook your filet for about 3 to 4 minutes on all sides, and allow to rest for six minutes before serving.
Sendai A5 Wagyu Filet Product Details
Available Weights: 8oz., 6oz., 2x 4oz medallions, 8oz tips
Cut: Filet Mignon
Lineage: Japanese Black (黒毛和種, Kuroge Washu)
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