Japanese A5 Wagyu Fillet , 200g

Produced in Kagoshima, Japan. Japanese A5 Wagyu fillet in a 200g lead format, cut from Japanese Black cattle raised in Kyushu, Japan. Fine marbling runs through the boneless fillet, giving it a soft, velvety texture and a rich, buttery finish. A precise choice for a Wagyu tasting or a quietly special dinner at home. Learn what makes Kagoshima distinctive for Wagyu.

• Identity: Japanese A5 Wagyu fillet from Japanese Black cattle, also known as Kuroge Wagyu.
• Materials: Japanese Wagyu beef.
• Dimensions: This page is led by the 200g format. Use the selector to choose from the other listed formats, including 400g, 2 x 200g, 2 x 400g and a 4.5kg whole fillet.
• Features: Boneless fillet with fine marbling, a tender bite and a smooth texture.
• Use cases: Pan-seared steak, Japanese Wagyu tasting, an intimate dinner or a sharing menu cut into small slices.
• Included: The selected weight and quantity of Japanese A5 Wagyu fillet.
• Care: Keep at the temperature stated on the pack and follow its use-by instructions. Bring the portion to an even cooking temperature before it meets the pan.

How to cook

Season lightly with sea salt and black pepper. Heat a dry pan until hot, add the steak and cook for about two minutes on each side for medium-rare, adjusting the time for thickness and your preferred finish. Rest briefly, then slice across the grain. The marbling supplies its own richness, so no added oil is required.

Flavour and serving

Expect a buttery, deeply savoury profile with a gentle sweetness and a soft finish. Serve Japanese A5 Wagyu fillet in smaller slices rather than as an oversized steak. Pair it with steamed short-grain rice, mushrooms, watercress, pickled vegetables or a simple wedge of lemon. Keep the plate restrained: high heat, a short rest and salt at the table let the beef remain the centre of the meal.