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Cut from the tenderloin, and delivering tenderness and beefy flavor, this certified Akaushi American Wagyu Filet Mignon lands somewhere between Prime Black Angus and A5 Japanese Wagyu. Akaushi perfectly blends the intense flavor of Prime Angus with the succulence of Wagyu.
Imported into the US on custom-outfitted 737's in the early 1990's, American Wagyu Akaushi Beef comes from the Japanese Red cow, a rare breed of Japanese Wagyu from the southern island of Kyushu.
This filet mignon will make a delicious centerpiece for any meal, and its "fork-tenderness" will have you coming back for more every time.
Learn more about Akaushi American Wagyu Beef and how to cook it
Raised in Texas.
Available Weights: 6 oz or 8 oz
Cut: Filet Mignon
Region: Texas
Lineage: Japanese Red
Standard Shipping (2-3 Business Days): $29
FREE Standard Shipping on orders $250+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
Standard frozen orders ship Monday & Tuesday.
Expedited orders placed by 10:30 AM CT Monday-Thursday are eligible to ship the same day. Orders placed after Thursday's cutoff will ship the following Monday.
Transit times begin when your order ships, not when your order is placed.
Hand-Cut For You
Our steaks are hand-cut by skilled butchers. Because each cut is individually prepared and naturally unique, slight variations in weight, shape, and thickness are normal.
Upon Arrival
Your order is shipped frozen and carefully packed to maintain a safe temperature in transit. Place your meat in the refrigerator or freezer promptly upon arrival.
It is normal for products to arrive partially thawed or with some surface softness. If the meat is still cold to the touch, it can be safely refrigerated for use or returned to the freezer.
Thawing
For the best texture and flavor, thaw meat slowly in the refrigerator while it remains sealed in its original packaging. Most steaks will thaw within approximately 24 hours; larger cuts may require additional time.
For faster thawing, keep the product sealed and submerge in cold water. changing the water periodically. Do not thaw meat at room temperature and never place in warm or hot water.
Before Cooking
Remove the steak from its packaging and pat dry before cooking - very important for a nice crust! For the best sear, make sure the surface of the steak is dry before it hits the pan or grill.
