Maezawa Beef from Ogata farms represents the highest quality of beef from Japan and dining on Wagyu from this farm is considered a rarity. Ogata farm has worked hard over generations to earn their reputation as a top quality beef producer in Japan. In order to be considered Maezawa beef, the farm has to implement strict quality controls, including a stress-free environment for the cattle, which results in a beef that is smooth and tender in texture. No hormones are ever used on these cattle. Additionally, Ogata farm feeds their cattle a diet of beer lees, made from local beer, whiskey, and soy, which is not only high in nutrients, but also adds a faint sweetness to the beef. The environment for the cattle is of the highest quality, including a process which allows the herd to sleep uninterrupted, or “sleep in peace.”The quality of this beef allows us to offer these cuts in both A4 and A5, with A4 being the meatier of the two. Thanks to the highest level of care given by these producers, we feel confident letting you decide which you’d prefer.
Defrosting your Wagyu Filet in the refrigerator for 24-48 hours is the ideal way to begin preparing this steak. Reverse searing or using a sous-vide is our preferred method for this cut, as the thickness of the filet will cause the center of the meat to be undercooked. 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 105 degrees. Remove your filet from the oven while getting a skillet up to medium high heat. Water droplets should dance on the surface. If not, it's not quite hot enough. 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.
Weight: 8 oz, 2x4oz, 6oz optionsCut: Filet MignonRegion: Maezawa District, Iwate Prefecture, Tohoku Region, JapanLineage: Japanese Black (Kuroge Washu)
Maezawa Beef from Ogata farms represents the highest quality of beef from Japan and dining on Wagyu from this farm is considered a rarity. Ogata farm has worked hard over generations to earn their reputation as a top quality beef producer in Japan. In order to be considered Maezawa beef, the farm has to implement strict quality controls, including a stress-free environment for the cattle, which results in a beef that is smooth and tender in texture. No hormones are ever used on these cattle. Additionally, Ogata farm feeds their cattle a diet of beer lees, made from local beer, whiskey, and soy, which is not only high in nutrients, but also adds a faint sweetness to the beef. The environment for the cattle is of the highest quality, including a process which allows the herd to sleep uninterrupted, or “sleep in peace.”The quality of this beef allows us to offer these cuts in both A4 and A5, with A4 being the meatier of the two. Thanks to the highest level of care given by these producers, we feel confident letting you decide which you’d prefer.
Defrosting your Wagyu Filet in the refrigerator for 24-48 hours is the ideal way to begin preparing this steak. Reverse searing or using a sous-vide is our preferred method for this cut, as the thickness of the filet will cause the center of the meat to be undercooked. 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 105 degrees. Remove your filet from the oven while getting a skillet up to medium high heat. Water droplets should dance on the surface. If not, it's not quite hot enough. 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.
Weight: 8 oz, 2x4oz, 6oz optionsCut: Filet MignonRegion: Maezawa District, Iwate Prefecture, Tohoku Region, JapanLineage: Japanese Black (Kuroge Washu)
