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Like the cooler climates of top grape producing regions for wine, the cold northern climate of Hokkaido features weather and soil extremes that create challenging growing conditions and extremely high quality local forages for meat. Tokachi Farm is located on the Daisetsu plain in the shadow of the still active volcano, Mount Tokachi. The poor soils here produce small but intense grasses that produce some of Japan's best dairy and beef cattle.
These Hokkaido filets come in a number of cuts to satisfy every appetite. Starting at 4oz medallions and up to 10oz thick cut filets.
Our A5 grade Wagyu Filets features a superb flavor and texture with an ethereal flavor profile balanced against rich, buttery lushness. Rare and succulent, this is the insider's Wagyu.
Learn more about Japanese Wagyu here
Available Weights: 10oz., 8oz., 6oz., 2x 4oz. medallions, 8oz. tips
Cut: Filet Mignon
Region: Hokkaido, Japasn
Lineage: Japanese Black (黒毛和種, Kuroge Washu)
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.
