Omi Japanese A5 Wagyu Filet
Omi Japanese A5 Wagyu Filet
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The Cattle of the Lake The Omi Beef brand is the oldest in Japan, with a history that dates back more than 400 years when it was routinely served by the Shogun to his warlords and came to be known as the "Emperors Beef". The "Holy Trinity" of Omi, Kobe and Matsusaka Beef has long been considered by Wagyu connoisseurs as Japan's best beef producers. In fact, during the Meiji Restoration in 1868, when it finally became legal to actually consume beef again in Japan, much of what shipped as Kobe beef was actually Omi Beef.
Also similar to Kobe is the absolutely pristine environment in which these cattle are raised. They roam by the shores of the largest freshwater lake in Japan, Lake Biwa, also known as the Mother Lake, into which 400 rivers flow. In addition, in the area surrounding the lake, some of the best rice in Japan is grown (rice straw is a critical component of the Wagyu diet), the vast majority of which is farmed organically. Its critical importance to city of Kyoto ensures that the Shiga Prefecture has the tightest environmental restrictions in the country - this an ideal place to raise cattle.
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 two to four ounces per person—about the same as a serving of pork belly, pâté, or foie gras.
Weight: 6 or 8 oz
Lineage: Japanese Black (黒毛和種, Kuroge Washu)
:: SHIPPING RATES ::
• Standard Shipping (Ground) : $29 or FREE(on orders over $199)
• Overnight Shipping (1-Day Air) : $99
To ensure your steaks arrive in perfect condition, we are able to ship your steaks for delivery Tuesday through Saturday. Tuesday delivery requires the additional overnight fee as it must be sent Monday and not be delayed in transit over the weekend. We cannot deliver on Sundays and we are not able to process shipments on either Saturday or Sunday.
At this time we are unable to ship to PO Boxes, or the states of Hawaii or Alaska.
The total time in transit depends on which option suits your needs best. All orders take 1-3 days to process and arrive.
:: OVERNIGHT SHIPPING ::
In order to receive your order the day after it is placed, we must receive it no later than 8:45 am PST (11:45 am EST) in order to process and ship in one day. Any orders received after the deadline will be processed the next day. If that happens to be on a Friday, your order will be processed the following Monday and you will receive it on Tuesday.
We deliver to the lower 48 states only. We cannot deliver to PO and APO/FPO Boxes. Special shipping arrangements can be requested at firstname.lastname@example.org and we'll do everything in our power to accommodate your request.
:: IMPORTANT SHIPPING INFO ::
Our master butchers perfectly age, cut, and immediately vacuum seal our steaks before blast freezing them to -30F. This method completely protects and preserves the quality of the steaks for transit. To help ensure your steak delivery arrives in excellent condition, each order is shipped frozen in a state-of-the-art shipping unit with dry ice. The outer shipper is recyclable and the interior insulation, made from corn starch, is biodegradable and can be dissolved in your sink (make sure to rinse it thoroughly so it doesn't stick in the p-trap).
An ice- or cold-water bath is recommended for a quick thaw but the best way is to allow your steaks to defrost in your refrigerator 24-48 hours. Never defrost steaks in warm or hot water.