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At Holy Grail, we're known for curating the best of the best. This Hida-Gyu Filet Mignon is a rare treat among steak lovers. Well marbled and cut to our specifications, this filet is a delicious cut that you won't soon forget.
To the oft-heralded triumvirate of Japanese Wagyu, Kobe, Matsusaka and Omi, its time to add Hida Beef, also known as Hida-gyu. This is a rare Japanese wagyu breed whose production is even smaller than that of Kobe Beef.
The creation of the Hida Beef brand centers around the legendary Japanese bull, Yasufuku. Born in Kobe and brought to Hida in 1981, Yasafuku was quickly sought after for passing down prodigious yet delicately-laced marbling. The foundation of modern Hida-gyu, Kenichi Ono's speculates in his treatise Outstanding Wagyu of Japan, Yasafuku was perhaps "the greatest of all Wagyu".
Rare, delicious, and marbled to perfection, you won't want to miss this steak.
Learn more about Japanese Wagyu here
Available Weights: 8oz., 6oz., 2x 4oz medallions, 8oz tips
Cut: Filet Mignon
Region: Hida
Lineage: Japanese Black
Standard Shipping (2-3 Business Days): $39
FREE Standard Shipping on orders $300+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
All orders ship Monday & Tuesday only.
Transit times begin when your order ships, not when your order is placed.
Carrier Delays: Once an order is in transit, delivery times are subject to UPS operations and delays may occur outside of our control. If your order is delayed or arrives in unsatisfactory condition, please contact us so we can help.
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.
