Japanese A5 Wagyu Fillet , 2x200g

Produced in Kagoshima, Japan. Two 200g portions of Japanese A5 Wagyu fillet, cut from Japanese Black cattle raised in Kyushu, Japan. Each boneless steak combines fine marbling with the soft texture of fillet, giving two diners an equal portion for a measured Wagyu main or a generous tasting menu 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 2 x 200g. Use the selector to choose from the other listed formats, including 200g, 400g, 2 x 400g and a 4.5kg whole fillet.
• Features: Two boneless fillet portions with fine marbling, a tender bite and a smooth texture.
• Use cases: Dinner for two, a Japanese Wagyu tasting, individual pan-seared steaks 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 both portions to an even cooking temperature before they meet the pan.

How to cook

Season lightly with sea salt and black pepper. Heat a dry pan until hot, add the steaks and cook for about two minutes on each side for medium-rare, adjusting for thickness and your preferred finish. Rest briefly, then slice across the grain. Cook the two portions together for a matching result.

Flavour and serving

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