$169.00

Product Description

At BMS 10/11, our magnificently marbled Kagoshima Filet is one of the richest experiences of Japanese A5 Wagyu there is. Known for its trademark coco-nutty retronasal explosion, this Kagoshima filet gives Kobe beef a run for its money. 

The Kagoshima Prefecture is located on Japan's southern island, Kyushu and was the winner of the 2017 "Wagyu Olympics." We source our Wagyu from the Nozaki Farm coop where decades of breeding has produced a herd that delivers 70% A5 grade Wagyu. This is an unparalleled level of quality and consistency that has made Kagoshima the largest producing prefecture in Japan.

These Kagoshima filets come in a number of cuts to satisfy every appetite. Starting at 4oz medallions and up to 8oz thick cut filets. 

Grab a big, chewy Napa Cabernet for maximum palate pleasure and indulge in a true taste of steak nirvana. 

Serving Suggestions

Defrosting your A5 Wagyu Filet in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option. A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it. 

Reverse searing or using the sous-vide method is our preferred way to cook this steak. Traditional cooking methods like grilling or pan searing can leave the center of your meat undercooked due to the thickness of the filet. A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

Reverse Seared A5 Filet Mignon:

  • Preheat the oven to 225 degrees fahrenheit.  
  • Season the filet with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Cook your filet until the internal temperature reaches 135 degrees for medium rare.
  • Remove your filet from the oven, and let it rest for about 7 minutes. 
  • Sear in a stainless steel or cast iron skillet for about 1 minute each side, including those thick edges.
  • Let rest for 5 minutes. Slice into 1 or ¾ inch strips, and enjoy.

Product Details

Available Weights: 8oz., 6oz., 2x 4oz medallions, 8oz tips
Cut: Filet Mignon
Region: Kyushu
Lineage: Japanese Black

Product Description

At BMS 10/11, our magnificently marbled Kagoshima Filet is one of the richest experiences of Japanese A5 Wagyu there is. Known for its trademark coco-nutty retronasal explosion, this Kagoshima filet gives Kobe beef a run for its money. 

The Kagoshima Prefecture is located on Japan's southern island, Kyushu and was the winner of the 2017 "Wagyu Olympics." We source our Wagyu from the Nozaki Farm coop where decades of breeding has produced a herd that delivers 70% A5 grade Wagyu. This is an unparalleled level of quality and consistency that has made Kagoshima the largest producing prefecture in Japan.

These Kagoshima filets come in a number of cuts to satisfy every appetite. Starting at 4oz medallions and up to 8oz thick cut filets. 

Grab a big, chewy Napa Cabernet for maximum palate pleasure and indulge in a true taste of steak nirvana. 

Serving Suggestions

Defrosting your A5 Wagyu Filet in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option. A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it. 

Reverse searing or using the sous-vide method is our preferred way to cook this steak. Traditional cooking methods like grilling or pan searing can leave the center of your meat undercooked due to the thickness of the filet. A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

Reverse Seared A5 Filet Mignon:

  • Preheat the oven to 225 degrees fahrenheit.  
  • Season the filet with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Cook your filet until the internal temperature reaches 135 degrees for medium rare.
  • Remove your filet from the oven, and let it rest for about 7 minutes. 
  • Sear in a stainless steel or cast iron skillet for about 1 minute each side, including those thick edges.
  • Let rest for 5 minutes. Slice into 1 or ¾ inch strips, and enjoy.

Product Details

Available Weights: 8oz., 6oz., 2x 4oz medallions, 8oz tips
Cut: Filet Mignon
Region: Kyushu
Lineage: Japanese Black

related products

Holy Grail Offers the World's greatest portfolio of Wagyu Beef

Ultra Rare A5 Grade, BMS 12 Kobe Beef is coming soon - reserve your access today. 

Create Account